Stuffed Eggplant with Veal and Spinach

Stuffed Eggplant with Veal and Spinach
16 Ingredients
  • 4 small, firm eggplants, each 5 to 6 inches in length (about 1 3/4 pounds)
  • Salt
  • 1 box organic chopped frozen spinach
  • 1 tablespoon extra-virgin olive oil, plus more for baking dish
  • 1 pound ground veal
  • 1 teaspoon ground or rubbed sage
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 5 tablespoons butter
  • 3 slightly rounded tablespoons all-purpose flour
  • 2 cups milk
  • Freshly grated nutmeg
  • 1 large egg
  • About 3/4 cup freshly grated Parmigiano-Reggiano
  • 3 slices pane bello or good quality white, crusty bread, crusts trimmed and torn
  • A few sprigs fresh parsley, leaves only
Nutrition
700
35% daily value
4 servings
                                       
                                           
     

Fat

69% 45

Saturated

109% 22

Trans

- 1

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 28

Fiber

33% 8

Sugars

- 14

Sugars, added

- 0

Protein

82% 41

Cholesterol

56% 167

Sodium

57% 1375

Calcium

55% 551

Magnesium

37% 155

Potassium

27% 1274

Iron

32% 6

Zinc

46% 5

Phosphorus

89% 620

Vitamin A

64% 579

Vitamin C

27% 25

Thiamin (B1)

39% 0

Riboflavin (B2)

72% 1

Niacin (B3)

60% 10

Vitamin B6

72% 1

Folate equivalent (total)

58% 232

Folate (food)

- 209

Folic acid

- 13

Vitamin B12

147% 4

Vitamin D

25% 4

Vitamin E

25% 4

Vitamin K

311% 374
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