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Ingredientes
- 2 lrg Eggplant
- Â Â Salt
- 3 x Potatoes
- Â Â Extra virgin olive oil
- 2 lrg Onions minced
- 1 lb Grnd beef
- 6 Tbsp. Butter melted, divided
- 1/2 c. Parsley minced
- 1 c. Tomato sauce
- 1/4 c. Breadcrumbs
- 1/3 c. All-purpose flour
- 2 c. Lowfat milk
- 2 x Large eggs separated
- 1/4 c. Romano cheese grated
- Â Â ds Nutmeg grnd
Direcciones
- Slice eggplant and sprinkle with salt; set aside for 15 to 20 min. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in extra virgin olive oil. Drain on paper towels and set aside.
- Saute/fry onion and grnd beef in 2 Tbsp. melted butter till brown; add in parsley and tomato sauce and simmer for 10 min.
- Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mix in pan; repeat layers, ending with eggplant.
- Combine remaining butter and flour; cook over low heat, stirring constantly. Heat lowfat milk; gradually add in to flour mix, stirring constantly. Cook over low heat till thick; cold slightly.
- Beat egg yolks, and combine with cheese and nutmeg; add in to sauce. Beat egg whites till stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 135 | 48% |
| Total Fat 15.24g | 19% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 281mg | 12% |
| Potassium 731mg | 21% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.28g | 5% |
| Protein 13.84g | 22% |
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