Directions:
- Heat oven to 350.
- In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
- Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
- In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
- In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
- Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
- Bake 40-45 minutes until fork tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.83 Kcal (2603 kJ) | ||
| Calories from fat | 338.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.56g | 58% | |
|---|---|---|---|
| Cholesterol | 86.66mg | 29% | |
| Sodium | 1406.86mg | 59% | |
| Potassium | 1142.83mg | 24% | |
| Total Carbs | 33.09g | 11% | |
| Sugars | 13.46g | 54% | |
| Dietary Fiber | 9.88g | 40% | |
| Protein | 39.07g | 78% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 3.2mg | 18% | |
| Calcium | 497.1mg | 50% | |
| Amount Per 100 g | |||
| Calories | 114.36 Kcal (479 kJ) | ||
| Calories from fat | 62.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 58% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 29% | |
| Sodium | 258.74mg | 59% | |
| Potassium | 210.18mg | 24% | |
| Total Carbs | 6.09g | 11% | |
| Sugars | 2.47g | 54% | |
| Dietary Fiber | 1.82g | 40% | |
| Protein | 7.19g | 78% | |
| Vitamin C | 7.1mg | 64% | |
| Iron | 0.6mg | 18% | |
| Calcium | 91.4mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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