Recipe by Toni Sortino Camden
"My grandmother made the best eggplant. I hope you enjoy."
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vegetable oil, or more to taste
eggplant, halved lengthwise and pulp scooped from peel leaving two shells
1 (14.5 ounce) can
whole tomatoes with juice, divided
shredded Italian cheese blend
hard-boiled egg, diced
salt and ground black pepper to taste
This recipe fit right in with the meal plan my husband and I are eating. It was very very good, but I did add a little more seasonings to it, as we like more flavor. I added the cheese blend at the table, as my husband is allergic to dairy. The filling was moist but did not hold together, and I wonder if the egg should have been added raw to the meat mixture giving it more binding. Adding a hard boiled egg was a bit odd, it tasted fine but didn't really add anything to the mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant with Ground Beef
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 628
** Calories from Fat: 320
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