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Ingredientes
- 2 eggplants (about 1 pound each)
- 1 1/2 teaspoon salt
- 1/4 tsp freshly grnd pepper
- 1 pound 85% lean grnd beef
- 1 c. minced onion
- 1 tbsp. chopped fresh parsley
- 1/2 teaspoon dry oregano
- 1 (16 ounce.) can tomato paste
- 2 tbsp. Worcestershire sauce
- 1 tbsp. grated Parmesan cheese
Direcciones
- Preheat oven to 350 degrees. Cut eggplants in half lengthwise; scoop out centers, leaving 1/2 inch walls. Sprinkle shells with salt and pepper and place cut side up in a large shallow baking dish. Chop scooped-out eggplant centers and set aside. In a large frying pan, brown the meat, stirring; pour off fat. Stir in minced eggplant, onion, parsley, and oregano. Cook over medium heat about 10 min or possibly till tender, stirring occasionally.
- Add in tomato paste and Worcestershire sauce; mix well. Spoon about 3/4 c. of the mix into each eggplant shell. Sprinkle with cheese. Cover with foil and bake 45-50 min. 1 serving = 1/2 eggplant with stuffing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 110 | 42% |
| Total Fat 12.2g | 15% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.71g | |
| Cholesterol 52mg | 17% |
| Sodium 929mg | 39% |
| Potassium 1138mg | 33% |
| Total Carbs 22.27g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 10.57g | 7% |
| Protein 18.27g | 29% |
