You are here

Stuffed Eggplant Casserole

southern.chef's picture
  Eggplants 2 Small
  Bacon slices 4 , cut into small pieces
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Peeled chopped tomato 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded mozzarella cheese 4 Ounce (1 Cup)

Wash eggplant; cut in half lengthwise.
Remove pulp, leaving a 1/4 inch shell; chop pulp.
Set shells and pulp aside.
Combine bacon and next 3 ingredients in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Place eggplant shells in a 12 x 8 x 2 inch baking dish.
Spoon hot mixture into shells; add water to dish to depth of 1/2 inch.
Bake at 350° for 25 minutes.Sprinkle with cheese; bake an additional 5 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 643 Calories from Fat 270

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 16.5 g82.3%

Trans Fat 0 g

Cholesterol 96.5 mg32.2%

Sodium 1366.4 mg56.9%

Total Carbohydrates 64 g21.2%

Dietary Fiber 29.8 g119.4%

Sugars 30.4 g

Protein 39 g78.7%

Vitamin A 81.6% Vitamin C 153.6%

Calcium 68.6% Iron 19.9%

*Based on a 2000 Calorie diet

Stuffed Eggplant Casserole Recipe