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Cheesy Beef Stuffed Eggplant

 

Cheesy Beef Stuffed Eggplant recipe
19

Yield

6

servings

Prep

30

min

Cook

45

min

Ready

80

min

Trans-fat Free
 

Ingredients

3 medium eggplant
*
2 tablespoons olive oil
1 medium onions
chopped
2 garlic cloves
minced
1 green bell peppers
chopped
1 pound beef, round steak
ground
½ cup romano cheese
grated
*
¼ cup bread crumbs
2 tablespoons tomato paste
1 ¼ teaspoons salt
½ teaspoon oregano
*
¼ teaspoon black pepper
freshly ground
*
tomato sauce
*

Directions

Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain and cut lengthwise. Carefully remove the pulp leaving a ½ inch thick shell.

Preheat oven to 350℉ (180℃).

In a skillet heat the olive oil, add the onions, garlic and green peppers and sauté until just tender. Remove to a bowl. Sauté the beef until it loses its pink color. Drain and add to the bowl.

Chop the eggplant pulp and combine with the sautéed mixture. Add remaining ingredients except tomato sauce and mix well.

Fill the shells with the mixture and place in a greased baking dish . Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 18434% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 581mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 38g
Vitamin A 6% Vitamin C 41%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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