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Ingredientes
- 1 x Eggplant
- 6 Tbsp. Margarine
- 1 x Onion -- minced
- 1 x Garlic clove -- chopped
- Â Â Tomatoes, canned -- 16-ounce
- Â Â Can
- 14 ounce Tuna, canned -- two cans
- 3 Tbsp. Tomato paste
- 1/8 tsp Grnd cinnamon
- 1/8 tsp Black pepper
- 1/4 c. All-purpose flour
- 2 c. Lowfat milk
- 3 lrg Large eggs -- beaten
- 2/3 c. Grated Parmesan cheese
Direcciones
- * Use tuna packed in water if you prefer, or possibly 1 can of each type of tuna.
- 1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let stand 15 min. Pat the slices dry, then place on an oiled baking sheet.
- 2. Heat 2 Tbsp. margarine in a skillet, add in about 2 Tbsp. oil then brush eggplant with half of this mix. Bake the eggplant in a preheated 350-degree oven for 10 min. Remove and set aside.
- 3. In the same skillet, saute/fry the onion and garlic till limp and tender. Add in the liquid removed tomatoes, tuna, tomato paste, cinnamon, 1/4 tsp. salt and pepper. Mix well. Heat for 3-4 min, stirring often.
- 4. Heat remaining margarine in a saucepan; stir in flour and 1/4 tsp. salt. Cook for 1 minute. Add in lowfat milk slowly and stir till the mix boils and thickens. Gradually pour the warm sauce into the 3 beaten Large eggs, stirring constantly, then add in the cheese and blend well.
- 5. Arrange half the eggplant slices in a shallow 2-qt baking dish. Cover with tuna mix, then top with remaining eggplant slices. Pour the cheese mix on top.
- 6. Bake in preheated 350-degree oven 40 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 165 | 46% |
| Total Fat 18.64g | 23% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 2.09g | |
| Cholesterol 138mg | 46% |
| Sodium 665mg | 28% |
| Potassium 767mg | 22% |
| Total Carbs 19.65g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.59g | 6% |
| Protein 29.5g | 47% |
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