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Ingredientes
- 1 pound grnd beef
- 1 c. minced onion
- 2 cloves crushed garlic
- 3 (8 ounce.) cans tomato sauce
- 1/4 c. water
- 1 teaspoon oregano leaves
- 1 teaspoon sweet basil leaves
- 1 teaspoon salt
- 1/4 teaspoon crushed Rosemary leaves
- 1/4 teaspoon black pepper
- 1/16 teaspoon cinnamon
- 2 1/4 pound eggplant
- 6 tbsp. grated Parmesan cheese
Direcciones
- Brown grnd beef in medium saucepan. Drain off fat. Add in onion and garlic; stir over high heat for 5 min. Stir in tomato sauce, water, oregano, basil, salt, Rosemary, pepper and cinnamon. Cover and simmer about 30 min, stirring occasionally.
- Peel eggplant. Cut in half lengthwise then cut crosswise into 1/2" slices. Drop in rapidly boiling salted water. Cover and boil 4 to 5 min or possibly till tender; drain well.
- Combine and blend well the ingredients for the ricotta cheese mix.
- Spread half of meat sauce proportionately in bottom of 13"x9"x2" baking dish. Sprinkle with 1 1/2 Tbsp. Parmesan cheese. Layer with half the eggplant slices. Spread ricotta cheese mix on top; sprinkle with 1 1/2 Tbsp. Parmesan cheese. Top with remaining eggplant; sprinkle with 1 1/2 Tbsp. Parmesan. Cover with remaining meat sauce and Parmesan. Bake in moderate oven, 375 degrees for 30 min or possibly till bubbling. Remove from oven and let stand 5 min before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 134 | 50% |
| Total Fat 14.9g | 19% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1154mg | 48% |
| Potassium 956mg | 27% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 9.52g | 6% |
| Protein 18.37g | 29% |
