35 min.
Preparation time
Preparation: 15 min.
Cooking: 20 min.
Gaps: no
Total: 35 min.
Servings
Serve: 2 persons
Weight Per Serving: 419g
Price Per Serving: 1.85$
552kcal
Nutrition
Calories: 552kcal
Protein: 12.05%
Fat: 54.13%
Carbs: 33.82%
Ingredients
- 0.8 cup breadcrumbs soft
- 0.3 cup butter cubed
- 1 small eggplant
- 0.5 cup mushrooms fresh chopped
- 0.5 cup mushrooms fresh chopped
- 1 tablespoon parsley fresh minced
- 1 small onion chopped
- 1 Dash pepper
- 1 tablespoon salt
- 0.5 cup swiss cheese shredded
Equipment
- frying pan
- paper towels
- oven
- baking pan
- colander
Directions
- Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate.
- Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
- In a skillet, saute eggplant pulp and onion in butter until tender.
- Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
- Place in a greased 8-in. square baking dish.
- Bake, uncovered, at 350° for 15 minutes.
- Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
Properties
Nutrition Score
24.429565372674%
Flavonoids
Nutrients percent of daily need