Directions:
- Preheat oven to 400°F.
- Wash and pierce each eggplant 3 or 4 times.
- Roast eggplant for 45 minutes to an hour turning a few times.
- Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
- Add garlic and oregano.
- Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
- Chop eggplant and add to onion mixture.
- Add tomato sauce, salt and oregano.
- Add frozen soy crumbles and heat through.
- Add 3/4 cup of cheese and mix well.
- Fill eggplant shells with mixture.
- Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.34 Kcal (650 kJ) | ||
| Calories from fat | 68.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 4% | |
| Sodium | 779.63mg | 32% | |
| Potassium | 581.37mg | 12% | |
| Total Carbs | 16.31g | 5% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.7mg | 4% | |
| Calcium | 160.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 63.29 Kcal (265 kJ) | ||
| Calories from fat | 27.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 12% | |
|---|---|---|---|
| Cholesterol | 4.88mg | 4% | |
| Sodium | 317.63mg | 32% | |
| Potassium | 236.86mg | 12% | |
| Total Carbs | 6.64g | 5% | |
| Sugars | 3.5g | 34% | |
| Dietary Fiber | 2.6g | 26% | |
| Protein | 3.23g | 16% | |
| Vitamin C | 11.9mg | 49% | |
| Iron | 0.3mg | 4% | |
| Calcium | 65.3mg | 16% | |
* 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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