Eggplant Parthenon Recipe
Ingredients
| Eggplants | 2 Medium | |
| Onions | 2 Medium, chopped | |
| Ground lamb | 1 Pound | |
| Beef | 1 | |
| Hot water | 1⁄2 Cup (8 tbs) | |
| Tomato sauce | 1 Can (10 oz), divided | |
| Oregano | 1⁄2 Teaspoon | |
| Cinnamon | 1⁄4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2445 Calories from Fat 1257
% Daily Value*
Total Fat 139 g213.9%
Saturated Fat 59.1 g295.3%
Trans Fat 0 g
Cholesterol 499 mg166.3%
Sodium 2805.3 mg116.9%
Total Carbohydrates 164 g54.5%
Dietary Fiber 36.6 g146.4%
Sugars 76 g
Protein 149 g297.3%
Vitamin A 97.7% Vitamin C 194%
Calcium 43% Iron 114.1%
*Based on a 2000 Calorie diet
Directions
Scoop out insides.
leaving a 1-inch-thick shell.
Chop eggplant pulp in medium chunks, and set aside.
Place onions in 1 1/2-quart microproof casserole.
Crumble in lamb.
Cook, covered, on HI (max. power) 5 minutes, or just until lamb loses pink color.
Drain fat.
Dissolve bouillon cube in hot water.
Stir bouillon into cooked lamb with 1/2 cup of tomato sauce and chopped eggplant pulp.
Cook, covered, on HI (max. power) 5 minutes, stirring occasionally.
Remove from oven, stir in oregano.
cinnamon, parsley, salt, and pepper.
Fill eggplant halves with mixture.
Sprinkle bread crumbs over top.
Drizzle remaining tomato sauce over top of crumbs.
Place in 11 x 7-inch oval microproof baking dish.
Cover with waxed paper, cook on 80 (reheat) 8 minutes, or just until eggplant is tender.
Chef
