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Stuffed Eggplant

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Ingredients
  Eggplant 1
  Butter 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Crumbs 2 Cup (32 tbs)
Directions

GETTING READY
1.Start by preheating the oven to 375F degrees
2.Also cut the eggplant in half lengthwise and scoop out the center pulp, leaving the rind about one half inch thick so that the shape may be firm.
MAKING
3.Cover the shells with cold water.
4.Chop the pulp fine, season it with salt, pepper, and butter
5.In a frying pan, cook the seasoned pulp for 10minutes, stirring well, add water and one cup of bread crumbs.
6.Drain the shells, sprinkle the interior of each with salt and pepper and fill them with the mixture.
7.Spread the remaining crumbs over the tops.
8.Place the halves in a baking dish or deep pan, and pour enough hot water into the pan to come one third up the sides of the plant.
9.Bake in a moderate oven for 1 1/2 hour
SERVING
10.Serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
2

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 269 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 311.6 mg13%

Total Carbohydrates 33 g10.9%

Dietary Fiber 7 g28.1%

Sugars 6.1 g

Protein 5 g10.7%

Vitamin A 8.4% Vitamin C 6.4%

Calcium 8.7% Iron 11.7%

*Based on a 2000 Calorie diet

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Stuffed Eggplant Recipe