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Stuffed Eggplant
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Rating: 3.8/5 (22 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 246
% Daily Value**
Total Fat 11g
16%
Saturated Fat 4g
7%
Unsaturated Fat 0g
Cholesterol 43mg
14%
Sodium 211mg
9%
Total Carbohydrate 21g
7%
Dietary Fiber 7g
27%
Sugars 6g
Protein 17g
Vitamin A  16%Vitamin C  13%
Calcium  10%Iron  7%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Eggplant

Recipe Tags: Vegetable Recipes

Date Added: December 29, 2015
This is a simple baked eggplant dish, especially if you're looking to cook something that you can put together and then leave to cook for awhile. The savory flavors should go very well with the texture and flavor of the eggplant.

Ingredients:

1 Eggplant cut in half Lengthwise
1/4 cup Margarine
1/2 lb Ground Beef
1/4 cup Flour
1/4 cup Bell Pepper chopped Green
1/4 cup Onion chopped
Salt Dash of
1/8 teaspoon Pepper
1/4 cup Milk
2 tablespoons Parmesan Cheese grated
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Directions:

1. Scoop out eggplant flesh, leaving 1/2 inch shells.

2. Cut flesh in 1 inch cubes; saute in margarine with beef, flour, green pepper, onion, salt and pepper until browned, stirring constantly.

3. Remove from heat and stir in milk.

4. Fill shells with mixture, sprinkle with Parmesan cheese and place in 13x9x2 inch baking pan.

5. Bake in a 350 F degree oven for 45 minutes or until eggplant shells are tender.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, Eggplant, MSG, Cheese, Beef, Onion allergies.
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