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Add a photoServings: 12
Ingredients
- 3 eggplants
- 3 tbsp. flour
- 2 tbsp. butter
- 4 c. skim lowfat milk
- 1 pound macaroni, cooked and liquid removed (made without Large eggs)
- 1 c. grated Parmesan cheese
- 2 c. vegetable oil
- 2 tbsp. flour
- 1 tbsp. pepper
- 1/2 pound Mozzarella cheese, diced (part skim)
Directions
- Slice the eggplant into 1/4 inch thick slices. Sprinkle with salt and allow to drain for half an hour. Wash and dry them and sprinkle with flour. Heat the vegetable oil and fry the eggplants in the warm boil till slightly browned. Remove and drain paper towels. Make bechamel sauce with the butter and 2 Tbsp. flour. Add in the lowfat milk, pepper, and Parmesan. Cook for a couple of min till thick. Make layers of macaroni, eggplant, and the Mozzarella. Pour the bechamel over all and bake at 350 degrees for about 45 min till browned on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 12 servings | |
| Calories 655 | |
| Calories from Fat 402 | 61% |
| Total Fat 45.44g | 57% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.94g | |
| Cholesterol 24mg | 8% |
| Sodium 281mg | 12% |
| Potassium 656mg | 19% |
| Total Carbs 46.21g | 12% |
| Dietary Fiber 7.4g | 25% |
| Sugars 9.51g | 6% |
| Protein 17.99g | 29% |
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