Baked Stuffed Eggplant

world.food's picture

Sep. 22, 2011

Ingredients

Eggplant 1 Large
Instant onions 3 Tablespoon , chopped
Green pepper 1 , finely minced
Tomato 1 Large , finely minced
Butter 3 Tablespoon
Chicken seasoned stock base 1 Teaspoon
Water 1/4 Cup (4 tbs)
Salt 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Msg 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

Directions

GETTING READY

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.

MAKING

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.

SERVING

16 Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 714Calories from Fat 365

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol

Sodium 1766 mg73.58%

Total Carbohydrates 45 g15%

Dietary Fiber 11 g44%

Sugars 18 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet