Stuffed Eggplant Galatoire'S
|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|
|Bread crumbs||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Cut eggplant in half and slash the cut surfaces.
Bake at 350 Â°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.
Spoon the stuffing into the shells and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350Â°F until tops are brown
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