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|Eggplant||2 Pound (1 Medium Ones)|
|Ground beef||1 Pound|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Burgundy wine/Beef broth||1⁄2 Cup (8 tbs)|
|Parsley flakes||1 Tablespoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs) (Divided)|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (Divided)|
Serving size: Complete recipe
Calories 2593 Calories from Fat 1397
% Daily Value*
Total Fat 156 g240%
Saturated Fat 62.4 g312.1%
Trans Fat 0 g
Cholesterol 613.8 mg
Sodium 2136.5 mg89%
Total Carbohydrates 146 g48.8%
Dietary Fiber 40 g160%
Sugars 37.1 g
Protein 137 g274.5%
Vitamin A 72.7% Vitamin C 113.3%
Calcium 144.3% Iron 142%
*Based on a 2000 Calorie diet
Spray casserole with non-stick spray.
Cut unpared eggplant crosswise into 1/2 inch slices.
Cook slices in small amount of boiling water for 5-8 minutes or until tender.
Spray large skillet with non-stick spray, add meat and onion.
Cook and stir until meat is brown.
Stir in tomato sauce, wine (or broth), parsley flakes, and pepper.
Cook uncovered over medium heat, for 20 minutes.
While meat cooks, prepare white sauce.