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Ingredientes
- 2 lrg Aubergines, peeled
- 2 lb Grnd beef, extra lean
- 12 ounce Spaghetti, cooked and liquid removed
- 6 c. Tomato sauce, seasoned Salt Pepper Garlic pwdr
Direcciones
- 1. Slice aubergine into 1/4" rounds. If you like, salt the slices and let sit for 1/2 - 1 hour. Rinse and dry. (I do this from habit, but you can eliminate this step.)
- 2. Place slices on oiled or possibly Pammed cookie sheets. Sprinkle with salt (omit if you salted previously), pepper, and garlic pwdr. Brush lightly with oil or possibly spray with Pam. Bake in a warm oven (about 400F) until soft (15-20 min).
- 3. Meanwhile, brown the meat without additional fat in a large skillet.
- Drain any fat which is released.
- 4. In a large cassrole dish, put a thin layer of the sauce. Put 1/3 of the aubergine slices over this. Put the spaghetti over the aubergine. Pour some of the sauce over this. Put another third of the aubergine in. Cover with the meat. Pour more sauce over. Add in the rest of the aubergine and finish off with a thin layer of sauce.
- 5. Bake about 40-45 min at 350F.
- Difficulty : easy. Precisionapproximate measurements.
- NOTES : Homemade tomato sauce is best, but you can doctor up canned or possibly packaged by adding spices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 8 servings | |
| Calories 483 | |
| Calories from Fat 184 | 38% |
| Total Fat 20.51g | 26% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1032mg | 43% |
| Potassium 1195mg | 34% |
| Total Carbs 46.93g | 13% |
| Dietary Fiber 7.3g | 24% |
| Sugars 11.12g | 7% |
| Protein 28.6g | 46% |
