Directions:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.53 Kcal (3243 kJ) | ||
| Calories from fat | 404.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.91g | 69% | |
|---|---|---|---|
| Cholesterol | 47.25mg | 16% | |
| Sodium | 1750.66mg | 73% | |
| Potassium | 675.25mg | 14% | |
| Total Carbs | 51.99g | 17% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 34.52g | 69% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 4.5mg | 25% | |
| Calcium | 375.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 210.92 Kcal (883 kJ) | ||
| Calories from fat | 110.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 69% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 16% | |
| Sodium | 476.74mg | 73% | |
| Potassium | 183.89mg | 14% | |
| Total Carbs | 14.16g | 17% | |
| Sugars | 2.37g | 35% | |
| Dietary Fiber | 1.78g | 26% | |
| Protein | 9.4g | 69% | |
| Vitamin C | 1.9mg | 12% | |
| Iron | 1.2mg | 25% | |
| Calcium | 102.4mg | 38% | |
* 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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