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Add a photoПорций: 6
Ингредиенты
- 2 sm. eggplants (about 1 pound each)
- 1 med. green pepper, minced (about 1/2 c.)
- 1 sm. onion, minced (about 1/4 c.)
- 3 tbsp. vegetable oil
- 2 c. cut up cooked pork
- 1 1/2 c. cooked rice
- 1 (16 ounce.) can whole tomatoes
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon dry basil leaves
- 1/4 teaspoon lemon pepper
- 4 tbsp. grated Parmesan cheese
Инструкции
- Cut eggplants in half. Cut sufficient eggplant from shells to measure 3 c.; reserve shells. Cook and stir eggplant, green pepper, and onion in oil over medium heat, 5 min.
- Heat oven to 350 degrees. Add in pork, rice, tomatoes (with liquid), garlic, salt, basil, and lemon pepper to eggplant mix; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 10 min.
- Place eggplant shells in ungreased shallow baking pan; spoon pork mix into shells. Sprinkle 1 Tbsp. cheese over each shell. Bake, uncovered, till eggplant is tender, 30 to 40 min. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 110 | 38% |
| Total Fat 12.38g | 15% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 37mg | 12% |
| Sodium 518mg | 22% |
| Potassium 924mg | 26% |
| Total Carbs 27.85g | 7% |
| Dietary Fiber 8.9g | 30% |
| Sugars 7.16g | 5% |
| Protein 18.67g | 30% |
