Directions:
- Preheat oven to 350 degrees F (175 degrees C). Halve and then scoop out the flesh of the eggplants, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Peel, devein and chop shrimp. Saute shrimp, chopped basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant and spinach. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and 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 cover top with slices of smoked mozzerella.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1231.91 Kcal (5158 kJ) | ||
| Calories from fat | 733.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.54g | 125% | |
|---|---|---|---|
| Cholesterol | 61.3mg | 20% | |
| Sodium | 1899.15mg | 79% | |
| Potassium | 788.97mg | 17% | |
| Total Carbs | 84.56g | 28% | |
| Sugars | 13.41g | 54% | |
| Dietary Fiber | 10.7g | 43% | |
| Protein | 36.39g | 73% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 3.8mg | 21% | |
| Calcium | 522.6mg | 52% | |
| Amount Per 100 g | |||
| Calories | 212.08 Kcal (888 kJ) | ||
| Calories from fat | 126.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 125% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 20% | |
| Sodium | 326.94mg | 79% | |
| Potassium | 135.82mg | 17% | |
| Total Carbs | 14.56g | 28% | |
| Sugars | 2.31g | 54% | |
| Dietary Fiber | 1.84g | 43% | |
| Protein | 6.26g | 73% | |
| Vitamin C | 1.5mg | 14% | |
| Iron | 0.7mg | 21% | |
| Calcium | 90mg | 52% | |
* 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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