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Ingredients
- 1 med. unpeeled eggplant
- 2 1/2 lbs. grnd beef
- 1/2 c. minced onion
- 1 sm. clove garlic, chopped
- 1 (8 ounce.) can tomato sauce
- 1 tbsp. Worcestershire sauce
- Dash grnd nutmeg
- 2 c. thinly shredded cabbage
- 6 ounce. sharp process American cheese, shredded (1 1/2 c.)
Directions
- Advance Preparation: Chop eggplant; place in skillet. Add in 1/4 c. water. Cover and simmer till tender, about 10 to 15 min. Pour into a 2 qt baking dish. In same skillet brown the meat, onion and garlic; drain. Stir in tomato sauce, next 3 ingredients, 1 tsp. salt and 1/4 tsp. pepper. Cook, covered for 10 min. Stir in 1 c. of the cheese. Spoon over eggplant. Cover; refrigerateup to 24 hrs.
- Before Serving: Bake, covered at 350 degrees for 45 min. Uncover; top with remaining cheese. Bake 15 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 189 | 63% |
| Total Fat 21.01g | 26% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 266mg | 11% |
| Potassium 486mg | 14% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.03g | 2% |
| Protein 21.01g | 34% |
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