Baled Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
10 oz (1/2 package) Shadybrrok Farms Italian Seasoned Ground Turkey1 small long eggplant, cut in half lengthwise. carefully remove pulp leaving 1/2 inch shell. Dice pulp.1/2 c chopped onion4 oz mushrooms , chopped1/2 c red pepper chopped4 tbsp Trader Joes (Giottos) Brushetta1/4 Whole Wheat english muffin, processes to crumbs (3 tbsp)1 tsp dried italian seasoning 1/2 tsp garlic powder1/2 tsp salt1/4 tsp black pepperTopping1 tbsp grated parmeson, fresh or driedpinch italian seasoning or any dried herb like thyme
1. In a nonstick skillet pan, brown turkey, onion, red pepper, mushrooms, garlic, salt, and pepper until turkey no longer pink.
2 Add Brushetta, diced eggplant pulp, italian seasoning and muffin crumbs. Cover and cook over low heat 5-10 minutes until pulp is cooked down (no longer white).
3. Spoon mixture evenly into the 2 eggplant shells. Place in baking plan sprayed with oil. Top with parmesan cheese herb mixture.
4. Bake at 350 for 20 minutes.
Serving Size: makes 4 servings of 1/2 eggplant
Number of Servings: 1
Recipe submitted by SparkPeople user JORDEE54.
2 Add Brushetta, diced eggplant pulp, italian seasoning and muffin crumbs. Cover and cook over low heat 5-10 minutes until pulp is cooked down (no longer white).
3. Spoon mixture evenly into the 2 eggplant shells. Place in baking plan sprayed with oil. Top with parmesan cheese herb mixture.
4. Bake at 350 for 20 minutes.
Serving Size: makes 4 servings of 1/2 eggplant
Number of Servings: 1
Recipe submitted by SparkPeople user JORDEE54.
Nutritional Info Amount Per Serving
- Calories: 705.4
- Total Fat: 26.3 g
- Cholesterol: 204.0 mg
- Sodium: 1,984.7 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 20.7 g
- Protein: 70.7 g
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