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Add a photoServings: 8
Ingredients
- 2 eggplants (1 1/2 pounds each)
- 1 1/2 pounds grnd round beef
- 1 medium onion, minced
- 1/4 c. fresh Italian parsley, minced
- 1 can (8 ounces) tomato sauce
- 4 ounces (1/2 can) water
- garlic pwdr
- salt and pepper to taste
- olive or possibly vegetable oil
Directions
- Slice eggplants into rounds half an inch thick and sprinkle with salt.
- In a skillet, brown eggplants in olive or possibly vegetable oil. Drain and blot on paper towels.
- Brown meat over high heat (about 10 min), then add in onions and garlic. Continue to cook an additional five min.
- And tomato sauce, half can water (or possibly 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, till dry and no water remains. This should take about two hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 150 | 57% |
| Total Fat 16.62g | 21% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 215mg | 9% |
| Potassium 744mg | 21% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.98g | 4% |
| Protein 17.15g | 27% |
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Comments
May 15, 2009OK, so as a new NuWave user, I am confused. Do you call the bottom pan in the oven a skillet? How about some detailed instructions on how to assemble this into the appliance!
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