Eggplant And Ground Beef Casserole
|Bread/Cracker crumbs||2 Cup (32 tbs)|
|Oil||2 Cup (32 tbs)|
|Ground beef/Ground veal||1 Pound|
|Sherry/White wine||4 Ounce|
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.
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