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Servings: 10


Cost per serving $0.88 view details


  1. Beat Large eggs slightly in pie plate; sprinkle bread crumbs in another pie plate. Dip eggplant slices into egg and crumbs (coating well). Brown a few at a time in part of oil in fry pan adding more oil as needed. Drain slices on paper towels. Wipe out frying pan.
  2. Shape veal into a large patty in same pan; brown adding more salad oil if needed, 5 min on each side. Break up into chunks. Stir in tomato sauce, sugar, oregano, basil and salt. Simmer 10 min. Layer 1/3 each of eggplant, meat sauce, Parmesan cheese and mozzarella slices into greased baking dish 13 x 9 x 2 inches. Repeat to make 2 more layers of each. Arrange mozzarella cheese on top. Bake in moderate oven at 350 degrees for 40 min. Garnish with black olives in flowers or possibly sliced designs.
  3. Hostess Note: Can be made ahead and chilled. When ready to bake place in cool oven. Set control at 350 degrees. Bake 45-60 min till bubbly warm. This looks like lasagne but has better flavor. No one can tell you've used eggplant!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 10 servings
Calories 327  
Calories from Fat 201 61%
Total Fat 22.67g 28%
Saturated Fat 5.43g 22%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 713mg 30%
Potassium 591mg 17%
Total Carbs 16.95g 5%
Dietary Fiber 4.0g 13%
Sugars 6.42g 4%
Protein 15.26g 24%
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