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Eggplant Parthenon

Microwave.Lady's picture
  Eggplants 2 Medium
  Onions 2 Medium, chopped
  Ground lamb 1 Pound
  Beef 1
  Hot water 1⁄2 Cup (8 tbs)
  Tomato sauce 1 Can (10 oz), divided
  Oregano 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Parsley 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)

Wash eggplants and cut in half lengthwise.
Scoop out insides.
leaving a 1-inch-thick shell.
Chop eggplant pulp in medium chunks, and set aside.
Place onions in 1 1/2-quart microproof casserole.
Crumble in lamb.
Cook, covered, on HI (max. power) 5 minutes, or just until lamb loses pink color.
Drain fat.
Dissolve bouillon cube in hot water.
Stir bouillon into cooked lamb with 1/2 cup of tomato sauce and chopped eggplant pulp.
Cook, covered, on HI (max. power) 5 minutes, stirring occasionally.
Remove from oven, stir in oregano.
cinnamon, parsley, salt, and pepper.
Fill eggplant halves with mixture.
Sprinkle bread crumbs over top.
Drizzle remaining tomato sauce over top of crumbs.
Place in 11 x 7-inch oval microproof baking dish.
Cover with waxed paper, cook on 80 (reheat) 8 minutes, or just until eggplant is tender.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2460 Calories from Fat 1358

% Daily Value*

Total Fat 151 g232%

Saturated Fat 62.8 g314.1%

Trans Fat 0 g

Cholesterol 541.9 mg180.6%

Sodium 1693.6 mg70.6%

Total Carbohydrates 113 g37.7%

Dietary Fiber 36.6 g146.4%

Sugars 44.8 g

Protein 163 g326.8%

Vitamin A 88.1% Vitamin C 190%

Calcium 39.5% Iron 125.1%

*Based on a 2000 Calorie diet

Eggplant Parthenon Recipe