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Ingredients
- 1 lb grnd beef
- 1/4 c. minced onion
- 1/2 c. minced celery
- 1 x (8 ounce) can tomato sauce
- 1/2 c. water
- 3/4 tsp oregano
- 1/2 tsp chili pwdr small eggplant (about 1 lb.) cut into 1/2 inch slices
- 4 ounce sharp American cheese (1 c.) grated paprika parmesan cheese
Directions
- Cook beef, onion and celery till meat is browned. Drain the fat off the meat. Stir in tomato sauce, water, oregano and chili pwdr. Season eggplant slices with salt and pepper. Arrange eggplant on top of meat sauce. Cover and summer till eggplant is tender (about 15 - 20 min). Top with grated cheese and sprinkle with paprika. Serve with parmesan.
- Serves 4.Another way which we enjoy eggplant is to cut it into 1/2 inches slices, brush each slice with Italian dressing on both sides, and then we grill it on our barbecue grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 261 | 66% |
| Total Fat 28.96g | 36% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 575mg | 24% |
| Potassium 561mg | 16% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.37g | 2% |
| Protein 27.8g | 44% |
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