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Stuffed Eggplant Galatoire'S

Charles.Durand's picture
  Eggplant 1 Large
  Scallions 3 , chopped
  Chopped parsley 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Cooked lump crab meat/1/2 pound cooked shrimp 1⁄2 Pound, diced
  Salt To Taste
  Pepper To Taste
  Bread crumbs 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon

Cut eggplant in half and slash the cut surfaces.
Bake at 350 °F about 20 minutes, or until tender.
Scoop out the pulp and reserve the shells.
Add scallions and parsley to butter heated in a large saucepan.
Cook until the scallions are tender.
Add the eggplant pulp, crab meat, and salt and pepper to taste.
Heat thoroughly.
Spoon the stuffing into the shells and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350°F until tops are brown

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 34.5 g172.5%

Trans Fat 0 g

Cholesterol 147.4 mg49.1%

Sodium 1952.1 mg81.3%

Total Carbohydrates 48 g16%

Dietary Fiber 18.5 g73.9%

Sugars 13.7 g

Protein 74 g148%

Vitamin A 92.8% Vitamin C 97.4%

Calcium 50.7% Iron 28%

*Based on a 2000 Calorie diet

Stuffed Eggplant Galatoire'S Recipe