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Italian Eggplant Casserole

Meat.World's picture
  Eggplant 1 Medium
  Milk 1 Cup (16 tbs)
  Egg 1 , beaten
  Flour 1 Cup (16 tbs)
  Ground beef 1 Pound
  Onion 1 , chopped
  Green pepper 1 , chopped
  Tomato sauce 2 Can (20 oz)
  Sliced mozzarella cheese 6 Ounce (1 Package)
  Grated cheese 1⁄2 Cup (8 tbs)
  Oregano To Taste
  Salt To Taste
  Pepper To Taste

Peel and slice the eggplant.
Dip slices in milk, then in egg.
Dip in flour.
Cook in small amount of fat in a skillet until brown.
Remove from skillet and drain.
Cook the beef, onion, green pepper, salt and pepper in same skillet until brown.
Add the tomato sauce and mix.
Place alternate layers of eggplant, beef mixture and cheese slices in a casserole.
Sprinkle with grated cheese and oregano.
Bake at 350 degrees until cheese is melted.

Recipe Summary

Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3212 Calories from Fat 1712

% Daily Value*

Total Fat 192 g295%

Saturated Fat 83.6 g417.9%

Trans Fat 0 g

Cholesterol 743.4 mg247.8%

Sodium 2979.5 mg124.1%

Total Carbohydrates 204 g68%

Dietary Fiber 29.1 g116.5%

Sugars 62.2 g

Protein 178 g356.1%

Vitamin A 112.7% Vitamin C 355.4%

Calcium 202.5% Iron 103%

*Based on a 2000 Calorie diet

Italian Eggplant Casserole Recipe