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Servings: 6

Ingredients

Cost per serving $1.16 view details

Directions

  1. If eggplant has tender skin, no need to peel. Slice 1/2 inch thick, sprinkle with a little salt and set aside. Cook grnd meat and onions till meat is brown and onion limp; drain excess grease. Add in wine, parsley, tomato paste (Stir in about 1/4 c. water) and simmer till liquid is almost absorbed. Cold. Stir in HALF the bread crumbs, 2 Large eggs, HALF the cheese and seasonings. In separate pan heat butter. Stir in flour. Add in lowfat milk; cook and stir till thick and bubbly. Add in seasonings. Add in a small amount of the white sauce to the beaten egg; return to the warm mix. Cook and stir over low heat about 2 min. Brown the eggplant slices on both sides in oil.
  2. Sprinkle bottom of 12 x 7 x 2 inch baking dish with rest of bread crumbs. Cover with HALF the eggplant. Top with meat mix. Arrange remaining eggplant on meat. Pour lowfat milk-egg sauce over all. Top with rest of the cheese. Bake at 350 degrees about 45 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 390g
Recipe makes 6 servings
Calories 289  
Calories from Fat 117 40%
Total Fat 13.19g 16%
Saturated Fat 7.16g 29%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 276mg 12%
Potassium 784mg 22%
Total Carbs 31.53g 8%
Dietary Fiber 9.2g 31%
Sugars 11.11g 7%
Protein 12.26g 20%
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