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Stuffed Eggplant

Stuffed Eggplant recipe image
This Italian bread features Eggplants -- to taste, Olive oil 1 teaspoon Fresh italian parsley, Lean ground beef 1 teaspoon Parmesan cheese; grated, Onion; chopped 2 Eggs, Garlic powder 1/2 c Bread crumbs. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 415.0
Description
This Italian bread features Eggplants -- to taste, Olive oil 1 teaspoon Fresh italian parsley, Lean ground beef 1 teaspoon Parmesan cheese; grated, Onion; chopped 2 Eggs, Garlic powder 1/2 c Bread crumbs. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 md Eggplants -- to taste
  • 1/4 cups Olive oil
  • 1 teaspoons Fresh italian parsley
  • 1 lbs Lean ground beef
  • 1 teaspoons Parmesan cheese; grated
  • 1/2 cups Onion; chopped 2 Eggs
  • 2 teaspoons Garlic powder
  • 1/2 cups Bread crumbs
  • 1 teaspoons Dried oregano
  • 2 cups Tomato sauce
Directions
  1. 1
    Salt and freshly 1 c Mozzarella cheese; shredded -- ground black pepper
  2. 2
    Preheat oven to 325 F (163&# 194;°C). Wash the egg plants and cut in half lengthwise. Scoop out the contents as much as possible, leaving 1/4-inch-thick shells, put aside. Chop the egg plant centers. In a large skillet, heat the olive oil and brown the chopped egg plant, ground beef, onion, garlic powder, oregano, salt and pepper. Stir and add the parsley, Parmesan cheese, eggs, and bread crumbs; mix well. Cook until the egg plant is fork tender. Spoon the egg plant mixture into the egg plant shells. Place in a baking dish and pour tomato sauce over each egg plant. Top with shredded mozzarella cheese and bake for approx 30 mins

Nutrition Facts

Servings 4

Amount Per Serving
Calories 415.0kcal
% Daily Value *
Total Fat 26.6g41%
Saturated Fat 6.7g34%
Cholesterol 86.3mg29%
Sodium 88.6mg4%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.0g12%
Sugars 3.3g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, bread, cheese, chopped, crumbs, dried, eggplant, eggplants, eggs, fresh, garlic, grated, ground, italian, lean, oil, olive, onion, oregano
Read it online: https://www.chefs-mate.com/recipe/stuffed-eggplant/