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Ingredientes
- 2 lrg eggplants
- Â Â extra virgin olive oil
- 6 Tbsp. butter
- 1 c. minced green onion
- Â Â minced parsley
- Â Â salt and pepper to taste
- 1 lb lump crab meat
- Â Â bread crumbs
- Â Â grated Parmesan cheese
Direcciones
- Cut eggplants in half lengthwise; rub the cut surface with extra virgin olive oil and place cut-side-down in roasting pan. Bake 30 min at 350 F. Scrape pulp from the skin, leaving a shell with skin intact. Heat butter in heavy skillet and saute/fry in it the onion and a generous amount of parsley. Season mix with salt and pepper and allow to simmer a few min. Add in eggplant pulp and cook a few more min. Add in crab meat and mix well. Stuff eggplant shells with mix and sprinkle with bread crumbs and Parmesan cheese. Bake in 350 F oven for 30 min.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 168 | 53% |
| Total Fat 19.07g | 24% |
| Saturated Fat 11.29g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 508mg | 21% |
| Potassium 923mg | 26% |
| Total Carbs 12.36g | 3% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.93g | 3% |
| Protein 25.77g | 41% |
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