Stuffed Eggplant
- Number of Servings: 4
Ingredients
1 large eggplant1 lb ground turkey1 onion, medium chopped finely2 bell peppers, small chopped1 can tomato sauce1 tbs grated Parmesansalt, pepper & garlic powder to taste
1. Cut eggplant in half lengthwise and scoop out center leaving just a little around the edge.
2. Cut up eggplant center into small cubes. Lightly brown meat. Season meat a bit with salt, pepper and a garlic powder. Add vegetables and cook until tender adding more seasoning to taste. Add about 1/4 cup of the tomato sauce when it's almost ready. Add 1 cup of cooked rice (left over rice is good). Stir well
3. Fill eggplant shells pour the tomato sauce over the eggplants - put a little olive oil in the bottom of the pan, and place stuffed eggplants in pan. Sprinkle with grated Parmesan.
4. Cover pan with lid or foil, and bake for 30 minutes at 350 f or 180 c.
2. Cut up eggplant center into small cubes. Lightly brown meat. Season meat a bit with salt, pepper and a garlic powder. Add vegetables and cook until tender adding more seasoning to taste. Add about 1/4 cup of the tomato sauce when it's almost ready. Add 1 cup of cooked rice (left over rice is good). Stir well
3. Fill eggplant shells pour the tomato sauce over the eggplants - put a little olive oil in the bottom of the pan, and place stuffed eggplants in pan. Sprinkle with grated Parmesan.
4. Cover pan with lid or foil, and bake for 30 minutes at 350 f or 180 c.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 9.0 g
- Cholesterol: 81.0 mg
- Sodium: 435.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.8 g
- Protein: 26.8 g
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