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Ingredients
- 2 lbs. grnd beef
- 3 med. eggplants
- Butter for frying
- 4 tbsp. butter
- 3 lg. onions, minced fine
- 3 tbsp. tomato sauce
- 1/4 c. red wine
- 3 tbsp. minced parsley
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 3 slightly beaten Large eggs
- 1 c. fresh grated Parmesan cheese
- 1/2 c. bread crumbs
Directions
- Cut unpeeled eggplant into thick slices and fry quickly in butter on each side till light brown. Heat 4 Tbsp. butter in a large skillet and saute/fry beef till brown. Add in onions and cook for 10 min. Add in tomato sauce, wine, parsley, cinnamon, salt and pepper and simmer over low heat, stirring frequently till all liquid is absorbed. Remove from heat and let cold. Fold in the Large eggs.
- Meanwhile, combine ingredients for white sauce. Heat the butter and bread crumbs over top. Bake in a 375 degree oven for about 1 hour or possibly till top is golden brown. NOTE: Sliced potatoes or possibly green squash may be used instead of eggplant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 255 | 63% |
| Total Fat 28.61g | 36% |
| Saturated Fat 14.36g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 328mg | 14% |
| Potassium 704mg | 20% |
| Total Carbs 17.31g | 5% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.23g | 4% |
| Protein 20.84g | 33% |
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