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Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1/2 cup tomato paste
- 1/2 cup water
- 2 TBSP butter
- 1 TBSP dried parsley
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/3 cup fine dry bread crumbs, divided
- 2 medium eggplants (about 1 lb each)
- 3/4 cup flour
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 grated Parmesan cheese
Directions
- Grease a 2 qt. rectangular baking dish. Set aside.
- In a large skillet, brown the beef and onion until browned.
- Drain the fat from the meat mixture.
- Add the tomato paste, water, butter, parsley, salt and pepper.
- Bring the mixture to a boil; reduce heat and simmer, uncovered, for 1 minute.
- Stir in 2 TBSP of the bread crumbs.
- Using a potato peeler, peel the eggplants.
- Slice them crosswise into 1/4 inch thick slices.
- Coat each slice lightly with the flour.
- In a large skillet, cook the egglpant slices in the olive oil until golden brown on both sides.
- Add more oil to the skillet as needed.
- Preheat the oven to 350 degrees.
- Sprinkle the prepared baking dish with 2 TBSP of the bread crumbs.
- Arrange half of the eggplant slices in the baking dish.
- Top with half of the meat mixture.
- Repeat with the remaining eggplant and meat sauce.
- Pour the beaten eggs over the top.
- Combine the Parmesan cheese with the remaining bread crumbs and sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 394 | |
| Calories from Fat 247 | 63% |
| Total Fat 27.79g | 35% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 380mg | 16% |
| Potassium 590mg | 17% |
| Total Carbs 22.46g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.35g | 4% |
| Protein 14.96g | 24% |
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