Directions:
- Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
- In a frying pan heat the oil and saute the onion and eggplant until soft.
- Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
- Fill the eggplant halves with the mixture and top with the cheese.
- Place in a baking pan and bake at 375°F for 15-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.59 Kcal (1506 kJ) | ||
| Calories from fat | 221.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.58g | 38% | |
|---|---|---|---|
| Cholesterol | 60.33mg | 20% | |
| Sodium | 882.69mg | 37% | |
| Potassium | 424.34mg | 9% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 18.28g | 37% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.7mg | 4% | |
| Calcium | 423.2mg | 42% | |
| Amount Per 100 g | |||
| Calories | 110.57 Kcal (463 kJ) | ||
| Calories from fat | 68.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 38% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 20% | |
| Sodium | 271.42mg | 37% | |
| Potassium | 130.48mg | 9% | |
| Total Carbs | 5.89g | 6% | |
| Sugars | 2.08g | 27% | |
| Dietary Fiber | 1.51g | 20% | |
| Protein | 5.62g | 37% | |
| Vitamin C | 1.6mg | 8% | |
| Vitamin A | 0.4mg | 40% | |
| Iron | 0.2mg | 4% | |
| Calcium | 130.1mg | 42% | |
* 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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