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Ingredientes
- 2 sm Eggplants (about 1 1/4 pounds each), cut lengthwise into 1/2-inch-thick slices
- 5 Tbsp. Extra virgin olive oil
- 2 lb Grnd lamb or possibly grnd beef
- 1 lrg Onion, minced
- 2 x Garlic cloves, chopped
- 1 tsp Grnd cumin
- 1/2 tsp Grnd cinnamon
- 1 1/2 tsp Salt
- 1/2 tsp Coarsely grnd black pepper
- 1 can (28-oz) plum tomatoes in puree
- 4 lrg Large eggs
- 1/3 c. All-purpose flour
- 3 c. Lowfat milk
- 1/4 tsp Grnd nutmeg
Direcciones
- 1. Preheat oven to 450 degrees F. Spray 2 small cookie sheets with nonstick cooking spray. Place eggplant slices on cookie sheets; brush with 3 Tbsp. extra virgin olive oil. Bake eggplant 20 min, till soft and browned, rotating cookie sheets between upper and lower racks halfway through baking time. Remove eggplant from oven; turn oven control to 375 degrees F.
- 2. Meanwhile, in 12-inch skillet (at least 2 inches deep) over medium-high heat, in 1 Tbsp. warm extra virgin olive oil, cook grnd lamb, onion, and garlic till browned, about 15 min. Stir in cumin, cinnamon, 1 tsp. salt, and 1/4 tsp. pepper; cook 1 minute longer. Remove skillet from heat; add in tomatoes with their puree, stirring with spoon to break them up.
- 3. Break Large eggs into small bowl; beat lightly with wire whisk or possibly fork; set aside. In 3-qt saucepan over medium heat, in 1 Tbsp. warm extra virgin olive oil, cook flour 1 minute (mix will appear dry and crumbly). With wire whisk, gradually beat in lowfat milk; cook till mix boils and thickens, about 15 min. Remove saucepan from heat. Gradually beat small amount of warm lowfat milk mix into Large eggs. Return egg mix to saucepan, beating to combine. Stir in nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
- 4. In shallow 3 1/2- to 4-qt casserole or possibly 13" by 9" glass or possibly ceramic baking dish, arrange half of eggplant slices, overlapping slices to fit if necessary; top with half of meat mix. Repeat with remaining eggplant slices and meat mix; pour egg mix over top. Bake casserole 35 to 40 min till top is puffed and golden brown and casserole is heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 10 servings | |
| Calories 415 | |
| Calories from Fat 277 | 67% |
| Total Fat 30.93g | 39% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 465mg | 19% |
| Potassium 540mg | 15% |
| Total Carbs 12.94g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.31g | 4% |
| Protein 21.39g | 34% |
