Baked Stuffed Eggplant
|Instant onions||3 Tablespoon, chopped|
|Green pepper||1 , finely minced|
|Tomato||1 Large, finely minced|
|Chicken seasoned stock base||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Herb seasoning||1⁄4 Teaspoon|
|Leftover ham/Any other leftover meat||1 1⁄2 Cup (24 tbs), finely minced or ground|
|Grated sharp cheese||3⁄4 Cup (12 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
1 Cut eggplant lengthwise in to half.
2 Carefully, remove the inside pulp leaving a firm shell about 1/4 inch thick.
3 Using salted water, cover the shells and set aside while you prepare the filling.
4 Dice the eggplant pulp.
5 In a skillet, put the eggplant pulp along with onions, green pepper, tomato, the 3 tablespoons butter, seasoned stock base and water.
6 Mix well.
7 Cook, covered for 15 minutes or until tender.
8 Remove the cover and continue cooking until all liquid evaporates.
9 Add salt, seasonings, ham and 1/2 cup of the cheese and mix well.
10 Drain the shells and fill the ham mixture in them.
11 Bake in 350°Fahrenheit oven for 50 minutes.
12 Remove from the oven.
13 Sprinkle with the remaining 1/4 cup grated cheese.
14 In a bowl, toss bread crumbs with the 1 tablespoon melted butter and sprinkle over the top.
15 Continue to bake for another 15 minutes or until crumbs are lightly browned.
16 Serve hot.
Calories 714 Calories from Fat 365
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 24.3 g121.6%
Trans Fat 0 g
Cholesterol 181.8 mg60.6%
Sodium 1766 mg73.6%
Total Carbohydrates 45 g15.2%
Dietary Fiber 11.9 g47.5%
Sugars 18.2 g
Protein 41 g81.5%
Vitamin A 45.9% Vitamin C 133.9%
Calcium 46.4% Iron 16.2%
*Based on a 2000 Calorie diet