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Italian Stuffed Eggplants

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  Eggplants 2 Medium
  Lean ground beef 1 Pound
  Onion 1 Small, chopped
  Red pepper 1 Small, seeded and chopped
  Tomato 1 Large, chopped
  Savory seasonings cook blend 1 Teaspoon
  Sliced black olives 1⁄4 Cup (4 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Shredded mozzarella cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Preheat oven to 350°.
Place eggplant in shallow casserole dish; pierce with tines of fork.
Bake 1 hour or until tender.
Remove from oven; cut in half and scoop out seeds.
Meanwhile, prepare filling.
Brown beef in medium frying pan over medium high heat.
Add vegetables; saute just until tender.
Stir in Cook Blend, olives and tomato sauce.
Stuff eggplants; top with cheeses.
Bake 30 to 45 minutes or until center is hot and bubbly.
Cut eggplants in half to serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1446 Calories from Fat 591

% Daily Value*

Total Fat 68 g103.9%

Saturated Fat 27.3 g136.4%

Trans Fat 0 g

Cholesterol 334.2 mg111.4%

Sodium 2679.3 mg111.6%

Total Carbohydrates 86 g28.5%

Dietary Fiber 34.1 g136.5%

Sugars 42.4 g

Protein 132 g263.5%

Vitamin A 143.4% Vitamin C 374.9%

Calcium 78% Iron 76.8%

*Based on a 2000 Calorie diet

Italian Stuffed Eggplants Recipe