Directions:
- Peel and cube eggplant. Soak in salt water for 30 minutes.
- Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
- Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
- Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
- So Good!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.19 Kcal (386 kJ) | ||
| Calories from fat | 54.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 6% | |
| Sodium | 268.18mg | 11% | |
| Potassium | 194.25mg | 4% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 73.4 Kcal (307 kJ) | ||
| Calories from fat | 43.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 9% | |
|---|---|---|---|
| Cholesterol | 14.71mg | 6% | |
| Sodium | 213.54mg | 11% | |
| Potassium | 154.67mg | 4% | |
| Total Carbs | 3.62g | 2% | |
| Sugars | 2.17g | 11% | |
| Dietary Fiber | 1.53g | 8% | |
| Protein | 3.76g | 9% | |
| Vitamin C | 7.4mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 100.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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