Beef / Pork

Stuffed Eggplant is for Dinner.

Stuffed Eggplant takes several minutes to prepare.

Stuffed Eggplant takes several minutes to cook.

Stuffed Eggplant makes 2 servings.

The ingredients for Stuffed Eggplant are:

1 medium eggplant, halved lengthwise
1 lb. ground round
1 small onion, chopped
1/2 red pepper, chopped
1/3 cup dry white wine
1 cup day old bread cubes
1/3 cup milk
1 plum tomato, chopped
1/4 cup Italian parsley, chopped
2 TBSP olive oil
1/2 tsp salt
1/2 cup grated grana padano or parmesan

Scoop flesh from eggplant, leaving a 1/2 to 1" shell. Chop and reserve the flesh. Saute onions in non-stick pan, using 1 TBSP oil. Add meat; when slightly brown, add wine and cook until most of liquid evaporates. Add the red pepper, chopped eggplant, and salt; cover and cook until tender (about 10 min.). Allow the mixture to cool. Pour the milk over the stale bread crumbs and allow to soak. When the meat mixture is cool, wring out and add the bread crumbs, along with the tomatoes, parsley, and cheese. Put the eggplant halves into a baking dish and stuff with the filling. Cover with foil and bake for 45 minutes at 400 degrees. Uncover and let bake ad additional 10 minutes, or until the top is browned and crisp.

Here is how you make Stuffed Eggplant:

Serving Size: One stuffed eggplant half.Number of Servings: 2Recipe submitted by SparkPeople user CARIOLA.

The nutritional information for Stuffed Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 708.1

• Total Fat: 42.0 g
• Cholesterol: 100.0 mg
• Sodium: 1,247.6 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 9.0 g
• Protein: 38.3 g