Directions:
- Scoop out the eggplant meat leaving a 1/2 inch thick shell.
- Set shells aside and chop the eggplant flesh.
- Heat the oil in a heavy nonstick skillet over medium heat.
- Stir in the garlic and eggplant flesh.
- Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
- Stir in the tomatoes, chives and olives.
- Increase heat to medium high and simmer 5 to 7 minutes.
- Remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup).
- Spoon the filling into the eggplant shells and sprinkle with remaining cheese.
- Bake at 350°F for 35 to 40 minutes or until top is brown and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.49 Kcal (3234 kJ) | ||
| Calories from fat | 353.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.32g | 60% | |
|---|---|---|---|
| Cholesterol | 217.48mg | 72% | |
| Sodium | 1158.14mg | 48% | |
| Potassium | 1182.03mg | 25% | |
| Total Carbs | 55.55g | 19% | |
| Sugars | 16.33g | 65% | |
| Dietary Fiber | 9.99g | 40% | |
| Protein | 49.51g | 99% | |
| Vitamin C | 24.4mg | 41% | |
| Iron | 2.7mg | 15% | |
| Calcium | 695.4mg | 70% | |
| Amount Per 100 g | |||
| Calories | 135.04 Kcal (565 kJ) | ||
| Calories from fat | 61.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 60% | |
|---|---|---|---|
| Cholesterol | 38.02mg | 72% | |
| Sodium | 202.46mg | 48% | |
| Potassium | 206.63mg | 25% | |
| Total Carbs | 9.71g | 19% | |
| Sugars | 2.85g | 65% | |
| Dietary Fiber | 1.75g | 40% | |
| Protein | 8.65g | 99% | |
| Vitamin C | 4.3mg | 41% | |
| Iron | 0.5mg | 15% | |
| Calcium | 121.6mg | 70% | |
* 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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