Directions:
- Wash, rinse and trim eggplants and slice in half.
- Scoop out about half an inch of the flesh to make a small well to hold filling.
- Combine the scooped flesh with the remaining ingredients and stuff the wells in the eggplant halves, completely covering the tops.
- Place halves in a single layer in a buttered glass dish and bake in a 350 degree oven for 20-25 minutes.
- Eggplant is done when flesh is tender and the cheese stuffing is bubbly.
- If desired, halves may be broiled for about 3 minutes to brown them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.45 Kcal (1099 kJ) | ||
| Calories from fat | 102.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 17% | |
|---|---|---|---|
| Cholesterol | 32.47mg | 11% | |
| Sodium | 370.16mg | 15% | |
| Potassium | 1306.18mg | 28% | |
| Total Carbs | 33.27g | 11% | |
| Sugars | 22.11g | 88% | |
| Dietary Fiber | 16.09g | 64% | |
| Protein | 10.97g | 22% | |
| Vitamin C | 11.4mg | 19% | |
| Calcium | 182.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 45.75 Kcal (192 kJ) | ||
| Calories from fat | 17.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 17% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 11% | |
| Sodium | 64.52mg | 15% | |
| Potassium | 227.69mg | 28% | |
| Total Carbs | 5.8g | 11% | |
| Sugars | 3.85g | 88% | |
| Dietary Fiber | 2.81g | 64% | |
| Protein | 1.91g | 22% | |
| Vitamin C | 2mg | 19% | |
| Calcium | 31.7mg | 18% | |
* 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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