eggplant
Method:
Preheat oven to 375F. Boil eggplant in lightly-salted water until tender and almost mushy. Drain and set aside. In a 4-quart saucepot, melt butter over medium-high heat. Saut? onions, celery, bell peppers and garlic 3-5 minutes or until vegetables are wilted. Add ground beef and pork and slowly cook 25-30 minutes or until golden brown and each grain of meat is totally separated. If meat has become too dry during cooking, slowly add a little chicken stock. Stir in cooked eggplant and shrimp. Cook approximately 30 minutes or until vegetables, meat and eggplant are well blended. Season with salt and pepper. Remove from heat and sprinkle in 1 cup of bread crumbs to absorb liquid. Place eggplant mixture in a baking dish and top with remaining bread crumbs. Bake 20-30 minutes or until golden brown.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 878 | ||
Calories from Fat: 527 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.5g | 78 % | |
Saturated Fat 29.3g | 146 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 154.3mg | 47 % | |
Sodium 1723.5mg | 59 % | |
Potassium 618.2mg | 16 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 54.4g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 878
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