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Ingredientes
- 1 med. eggplant
- 1 pound veal thinly sliced
- 1 teaspoon salt and pepper
- 1 1/2 teaspoon lemon juice
- 1/8 c. flour
- 1/4 c. oil
- 1/2 c. minced onion
- 1/4 c. diced green pepper
- 1 clove garlic, crushed
- 2 ounce. sliced mushrooms
- 4 ounce. can tomato sauce
- 2 ounce. water
- 1/8 teaspoon basil
Direcciones
- Pare eggplant and cut in 1/2 inch slices. Put in 9 inch baking dish and season with salt, pepper, and lemon juice. Mix flour, salt and pepper and dredge veal slices. Brown veal quickly in oil and drain. Arrange veal slices over eggplant.
- In same frying pan, saute/fry onions, green pepper and garlic till lightly brown. Add in mushrooms, tomato sauce, water, and basil. Bring to boil and pour over veal and eggplant. Cover with foil and bake for 45 min or possibly till tender, at 350 degrees. Remove foil for last 15 min of baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 144 | 51% |
| Total Fat 16.25g | 20% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 61mg | 20% |
| Sodium 811mg | 34% |
| Potassium 841mg | 24% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 6.68g | 4% |
| Protein 18.21g | 29% |
