Directions:
- Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
- Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
- Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
- Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
- Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
- Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
- Bake, uncovered, 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.59 Kcal (2393 kJ) | ||
| Calories from fat | 349.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.8g | 60% | |
|---|---|---|---|
| Cholesterol | 102.25mg | 34% | |
| Sodium | 1536.13mg | 64% | |
| Potassium | 1212.55mg | 26% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 8.98g | 36% | |
| Protein | 33.48g | 67% | |
| Vitamin C | 27mg | 45% | |
| Iron | 1.6mg | 9% | |
| Calcium | 471.2mg | 47% | |
| Amount Per 100 g | |||
| Calories | 112.71 Kcal (472 kJ) | ||
| Calories from fat | 68.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 60% | |
|---|---|---|---|
| Cholesterol | 20.16mg | 34% | |
| Sodium | 302.92mg | 64% | |
| Potassium | 239.11mg | 26% | |
| Total Carbs | 4.5g | 8% | |
| Sugars | 2.73g | 55% | |
| Dietary Fiber | 1.77g | 36% | |
| Protein | 6.6g | 67% | |
| Vitamin C | 5.3mg | 45% | |
| Iron | 0.3mg | 9% | |
| Calcium | 92.9mg | 47% | |
* 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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