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Ingredientes
- 2 med. eggplants
- 1 pound grnd meat (lamb is traditional)
- 1 c. minced onion
- 1/4 c. red wine
- 2 tbsp. parsley, minced
- 1 tbsp. tomato paste
- 2/3 c. soft bread crumbs
- 2 beaten Large eggs
- 1/2 c. sharp shredded cheese (cheddar or possibly American)
- Dash cinnamon
- Salt and pepper to taste
- 3 tbsp. butter
- 3 tbsp. flour
- 1 1/2 c. lowfat milk
- Dash nutmeg and salt and pepper to taste
- 1 beaten egg
- Veg. oil
Direcciones
- If eggplant has tender skin, no need to peel. Slice 1/2 inch thick, sprinkle with a little salt and set aside. Cook grnd meat and onions till meat is brown and onion limp; drain excess grease. Add in wine, parsley, tomato paste (Stir in about 1/4 c. water) and simmer till liquid is almost absorbed. Cold. Stir in HALF the bread crumbs, 2 Large eggs, HALF the cheese and seasonings. In separate pan heat butter. Stir in flour. Add in lowfat milk; cook and stir till thick and bubbly. Add in seasonings. Add in a small amount of the white sauce to the beaten egg; return to the warm mix. Cook and stir over low heat about 2 min. Brown the eggplant slices on both sides in oil.
- Sprinkle bottom of 12 x 7 x 2 inch baking dish with rest of bread crumbs. Cover with HALF the eggplant. Top with meat mix. Arrange remaining eggplant on meat. Pour lowfat milk-egg sauce over all. Top with rest of the cheese. Bake at 350 degrees about 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 117 | 40% |
| Total Fat 13.19g | 16% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 276mg | 12% |
| Potassium 784mg | 22% |
| Total Carbs 31.53g | 8% |
| Dietary Fiber 9.2g | 31% |
| Sugars 11.11g | 7% |
| Protein 12.26g | 20% |
