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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplant in half lengthwise and scoop out the centers without tearing the outer skin, I use a spoon and a knife to carefully do this. I like to leave just a bit of the white part inside, it takes on the flavors of the filling well after it's been baked and just adds to it. | 2. Cut up the eggplant center into small cubes. Lightly brown meat and season with salt, pepper & garlic powder to suit your taste. | 3. Add onions, bell peppers and the cubed eggplant and cook until tender adding more seasoning if necessary to your own tastes. | 4. Add about 1/4 cup of the tomato sauce when the mixture is almost ready. | 5. Add the cooked rice and stir well. | 6. Put some olive oil in the bottom of a baking dish and place your eggplant shells inside. | 7. Fill the uncooked eggplant shells with mixture, and pour the tomato sauce over the eggplants. | 8. Sprinkle with fresh grated parmesan. | 9. COVER the baking dish with foil and bake for 30-40 minutes, in a preheated 180 Celsius or 350 Fahrenheit oven. | 10. *Hint spray foil lightly with olive oil or Pam before baking so that it won't stick to the eggplants while baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bell pepper	1		chopped	-	-	-	-
rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
spaghetti sauce	2	cups		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.