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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 537
% Daily Value**
Total Fat 28g
Saturated Fat 6g
Unsaturated Fat 3g
Cholesterol 10mg
Sodium 507mg
Total Carbohydrate 60g
Dietary Fiber 13g
Sugars 13g
Protein 16g
Vitamin A  24%Vitamin C  76%
Calcium  31%Iron  17%
Potassium  28%Vitamin E  15%
** 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 Padovana

Date Added: June 11, 2009


1 Cup Plum Tomatoes (up to 3)
3 Tablespoons Olive Oil Canola Oil and Good Bourbon
1/4 Cup Parmesan Cheese grated
1 Cup Bread Crumbs enough to bind
1 Tablespoon Parsley minced (optional)
1 Eggplant chopped
1 Green Bell Pepper chopped (optional)
2 Tablespoons Celery chopped
1 Onion minced
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1. Clean eggplant; cut in half lengthwise.

2. Scoop out pulp, leaving shell 1/2 inch thick.

3. Cut pulp into small pieces. Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp.

4. Fill eggplant halves with mixture. Place prepared eggplant in baking dish with olive oil.

5. Bake at 350F for 45 minutes. Lower heat if necessary to prevent browning.

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Dietary Notes:
This recipe is low-cholesterol with 10mg per serving

This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 76% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Eggplant, Tomato, MSG, Cheese, Celery, Onion, Olive Oil allergies.
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