Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.41 Kcal (2279 kJ) | ||
| Calories from fat | 336.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.4g | 58% | |
|---|---|---|---|
| Cholesterol | 105.42mg | 35% | |
| Sodium | 759.93mg | 32% | |
| Potassium | 601.45mg | 13% | |
| Total Carbs | 31.34g | 10% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 21.58g | 43% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.6mg | 15% | |
| Calcium | 483.7mg | 48% | |
| Amount Per 100 g | |||
| Calories | 182.09 Kcal (762 kJ) | ||
| Calories from fat | 112.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 58% | |
|---|---|---|---|
| Cholesterol | 35.26mg | 35% | |
| Sodium | 254.17mg | 32% | |
| Potassium | 201.16mg | 13% | |
| Total Carbs | 10.48g | 10% | |
| Sugars | 2.97g | 36% | |
| Dietary Fiber | 1.97g | 24% | |
| Protein | 7.22g | 43% | |
| Vitamin C | 1.9mg | 10% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 15% | |
| Calcium | 161.8mg | 48% | |
* 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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