Ham-Stuffed Eggplant

Name: Ham-Stuffed Eggplant
Yield: 4 servings
Ingredients: 2 medium eggplant; 1 medium-size green pepper, chopped; 1 medium onion, chopped; 2 tablespoons butter or margarine; 2 medium tomatoes, peeled and chopped; 1 cup diced, cooked ham; 1/2 teaspoon salt; 1/8 teaspoon pepper

Vegetarian Dairy

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Ingredients

2 medium eggplant ⓘ
1 medium-size green pepper, chopped ⓘ
1 medium onion, chopped ⓘ
2 tablespoons butter or margarine ⓘ
2 medium tomatoes, peeled and chopped ⓘ
1 cup diced, cooked ham ⓘ
1/2 teaspoon salt ⓘ
1/8 teaspoon pepper ⓘ

Instructions

Wash eggplant; cut a lengthwise slice from top of each eggplant. Remove pulp, leaving a firm shell. Chop pulp, and set aside. Cook eggplant shells in boiling salted water to cover 5 minutes or until tender but firm. Drain; cool slightly.
Saute green pepper, onion, and reserved eggplant pulp in butter in a large skillet until tender. Stir in tomato, ham, salt, and pepper; cook 1 minute or until thoroughly heated.
Place shells in a 12- x 8- x 2- inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs. Bake at 350° for 20 minutes or until lightly browned.

Nutrition & Diet Analysis (per serving)

418 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 5.4g 11% DV

Total Fat 30.1g 39% DV

Carbs 32.1g 12% DV

Fiber 3.8g 13% DV

Sugar 5.5g 11% DV

Electrolytes

Sodium 10043.2mg 100% DV

Potassium 268.5mg 6% DV

Cholesterol 75mg 25% DV

Vitamins & Minerals

Vitamin A 28.8mcg 3% DV

Vitamin C 48.4mg 54% DV

Calcium 69.8mg 5% DV

Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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