Baled Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Baled Stuffed Eggplant calories by ingredient
Introduction
Adapted from Shadybrook Farms Recipe Adapted from Shadybrook Farms RecipeNumber of Servings: 1
Ingredients
-
10 oz (1/2 package) Shadybrrok Farms Italian Seasoned Ground Turkey
1 small long eggplant, cut in half lengthwise. carefully remove pulp leaving 1/2 inch shell. Dice pulp.
1/2 c chopped onion
4 oz mushrooms , chopped
1/2 c red pepper chopped
4 tbsp Trader Joes (Giottos) Brushetta
1/4 Whole Wheat english muffin, processes to crumbs (3 tbsp)
1 tsp dried italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Topping
1 tbsp grated parmeson, fresh or dried
pinch italian seasoning or any dried herb like thyme
Directions
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.
