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Eggplant Romano

Meat.World's picture
  Ground beef 1 Pound
  Olive oil 1 Tablespoon
  Onion 1⁄2 , chopped
  Green pepper 1⁄2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Garlic salt 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Tomato sauce 4 Can (40 oz)
  Sugar 1⁄2 Teaspoon
  Eggplant 1
  Flour 1⁄2 Cup (8 tbs)
  Eggs 3 , beaten
  Grated romano cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

Brown the ground beef in small amount of olive oil in a skillet.
Add the onion, green pepper, garlic, garlic salt, herbs, salt and pepper and cook until onion is tender.
Add the tomato sauce and sugar and simmer for 45 minutes.
Peel the eggplant and slice thin.
Sprinkle with salt and dredge with flour.
Dip in eggs.
Brown in small amount of olive oil, drain well and place in a casserole.
Top with ground beef mixture and sprinkle with cheese.
Bake at 350 degrees for 40 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2690 Calories from Fat 1460

% Daily Value*

Total Fat 163 g250.5%

Saturated Fat 57.1 g285.4%

Trans Fat 0 g

Cholesterol 989.1 mg329.7%

Sodium 3020.1 mg125.8%

Total Carbohydrates 184 g61.4%

Dietary Fiber 33.9 g135.6%

Sugars 76.3 g

Protein 132 g264.4%

Vitamin A 149.7% Vitamin C 376.8%

Calcium 69.3% Iron 115.8%

*Based on a 2000 Calorie diet

Eggplant Romano Recipe