Dinner

Chelles Stuffed Eggplant Cassarole is for Dinner.

Chelles Stuffed Eggplant Cassarole takes several minutes to prepare.

Chelles Stuffed Eggplant Cassarole takes several minutes to cook.

Chelles Stuffed Eggplant Cassarole makes 8 servings.

The ingredients for Chelles Stuffed Eggplant Cassarole are:

Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
*Turkey, Ground turkey, 93% lean, 16 oz
Tomato Paste, 0.25 cup
Canned Tomatoes, 1 cup
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Provolone Cheese, 6 slice
Parmesan Cheese, grated, 1 cup
Bread crumbs, dry, grated, plain, 1 cup
Mushrooms, fresh, 1 cup,
Green Peppers (bell peppers), 1 cup,
Parsley, 2 tbsp

Here is how you make Chelles Stuffed Eggplant Cassarole:

brown meat with onions and garlic then add tomato paste and canned tomatoes, parsley italian seasoning and set aside. Then cut large eggplant in half lengthwise and scoop out center leaving 2 large boats. Chop up eggplant that was scooped out of centers and add to meat mixture. then fill boats with meat mixture. Top with breadcrumbs and sprinkle with small amount of olive oil, the add cheese and bake at 350 for 30-40 minutes. Number of Servings: 8Recipe submitted by SparkPeople user MNAYLOR21.

The nutritional information for Chelles Stuffed Eggplant Cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 311.2

• Total Fat: 14.4 g
• Cholesterol: 64.6 mg
• Sodium: 699.3 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 3.4 g
• Protein: 25.4 g