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Ingredientes
- 12 med eggplants
- 1 lb bacon
- 4 c. minced onion
- 2 c. minced celery
- 6 x garlic cloves chopped
- 2 c. minced green pepper
- 1 tsp dry leaf thyme crumbled
- 1 tsp dry leaf oregano crumbled
- 2 lb pork finely minced
- 2 lb beef finely minced
- 4 can whole tomatoes - (16 ounce ea) liquid removed, minced
- 2 Tbsp. Tabasco brand Pepper Sauce
- 2 c. day-old bread crumbs
- 3 c. grated Parmesan cheese
Direcciones
- Split eggplants in half lengthwise. Place on racks over sheet pans filled with water. Bake in 350 degree oven 30 min or possibly till tender but hard. Remove and cold. Scoop out inside being careful to avoid breaking skin of shell. Reserve.
- In skillet fry bacon till lightly browned; drain, crumble and reserve. In same skillet saute/fry onion, celery and garlic 5 min. Add in green pepper; cook 5 min longer. Stir in pork and beef; cook 5 min, stirring, or possibly till browned. Add in tomatoes, Tabasco brand Pepper Sauce and reserved eggplant pulp. Cook 5 min. Remove from heat. Cold slightly.
- Stir in bacon, bread crumbs and 1 1/2 c. Parmesan cheese. Fill reserved eggplant shells with filling. Sprinkle tops with remaining 1 1/2 c. cheese. Refrigeratecovered till ready to heat and serve.
- To serve, heat serving in 350 degrees oven 20 min or possibly till heated completely through and cheese on top is golden.
- This recipe yields 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 727g | |
| Recipe makes 12 servings | |
| Calories 725 | |
| Calories from Fat 370 | 51% |
| Total Fat 41.3g | 52% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1022mg | 43% |
| Potassium 1724mg | 49% |
| Total Carbs 44.33g | 12% |
| Dietary Fiber 15.6g | 52% |
| Sugars 14.39g | 10% |
| Protein 46.86g | 75% |
