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Ingredientes
- 3 tbsp. butter
- 1 1/2 pound lamb or possibly 1/2 pound beef, grnd
- 1/2 pound pork, grnd
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 c. salad oil
- 2 med. eggplants, pared & sliced into 1/2" slices
- 1 lg. onion, chopped
- 1 clove garlic, chopped
- 1 c. canned tomato puree
- 1/2 c. cool water
- 1/4 teaspoon nutmeg
- 1 c. flour
- 1/2 c. Parmesan cheese, grated
Direcciones
- In butter in skillet over medium heat cook onion with 1/2 tsp. of salt and pepper for 5 min. Add in grnd meat and garlic. Cook 10 min. Add in tomato puree, cool water and nutmeg. Cook 15 min. Heat oven to 350 degrees.
- In large skillet, heat oil. Mix flour with 1 tsp. salt and 1 tsp. pepper and coat eggplant slices. Fry eggplant till brown. Place eggplant slices in baking dish spread with meat sauce, repeating layers. Sprinkle with Parmesan cheese. Bake 30 min. Serve warm, cut into squares with warm limas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 249 | 65% |
| Total Fat 27.83g | 35% |
| Saturated Fat 10.97g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 409mg | 17% |
| Potassium 577mg | 16% |
| Total Carbs 17.86g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.31g | 3% |
| Protein 16.97g | 27% |
