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Eggplant And Ground Beef Casserole

Chef.Morimoto's picture
Ingredients
  Eggplant 1 Medium
  Eggs 2
  Bread/Cracker crumbs 2 Cup (32 tbs)
  Oil 2 Cup (32 tbs)
  Ground beef/Ground veal 1 Pound
  Salt To Taste
  Pepper To Taste
  Sherry/White wine 4 Ounce
Directions

Peel eggplant; slice into about 14-inch slices.
Dip into beaten egg, then into bread or cracker crumbs.
Fry in heated oil over medium heat until browned; drain on paper towels.
Place a layer of eggplant on bottom of casserole dish.
Discard excess oil from skillet; crumble ground beef or veal into pan, cook until browned, adding salt and pepper to taste.
Add a small amount of sherry or white wine to the mixture; place a layer of meat on top of eggplant.
Repeat until layers are complete.

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Beef
Servings: 
4

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1760 Calories from Fat 1343

% Daily Value*

Total Fat 151 g232.9%

Saturated Fat 27.7 g138.6%

Trans Fat 0 g

Cholesterol 185.7 mg61.9%

Sodium 1100.8 mg45.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 6.2 g24.9%

Sugars 3.3 g

Protein 34 g67.2%

Vitamin A 2.9% Vitamin C 3.2%

Calcium 11.5% Iron 28.9%

*Based on a 2000 Calorie diet

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Eggplant And Ground Beef Casserole Recipe