Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium sized eggplants
- 1/2 pound lean ground round
- 1-1/2 cups minced white onions
- 6 tablespoons unsalted butter
- 3 cups herbed bread stuffing
- 1-1/2 cup milk
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- ¼ cup grated parmesan cheese
Directions
Sauté the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent.
Add the beef and cook stirring constantly, for about 10 minutes.
Cut the eggplants in half lengthwise.
Scoop the center out and reserve for the filling, leaving 1/4" around the skin.
Boil the skins at medium high heat for about 5 minutes.
Place skins on a cookie sheet and drain them on several layers of paper towels.
Add to the skillet the reserved eggplant centers and cook until tender.
Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk.
Let it cool for 10 minutes.
Fill the eggplant skins with this mixture, being very careful not to break them.
Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.
Preheat oven to 400 and bake the stuffed eggplants for about 20 minutes.