Directions:
- In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
- In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
- Prick pastry shell with a fork. Add beef mixture. Bake at 375° for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 630.5 Kcal (2640 kJ) | ||
| Calories from fat | 370.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.14g | 63% | |
|---|---|---|---|
| Cholesterol | 129.58mg | 43% | |
| Sodium | 1410.09mg | 59% | |
| Potassium | 477.82mg | 10% | |
| Total Carbs | 29.31g | 10% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 36.94g | 74% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 511.1mg | 51% | |
| Amount Per 100 g | |||
| Calories | 213.74 Kcal (895 kJ) | ||
| Calories from fat | 125.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.95g | 63% | |
|---|---|---|---|
| Cholesterol | 43.93mg | 43% | |
| Sodium | 478.03mg | 59% | |
| Potassium | 161.98mg | 10% | |
| Total Carbs | 9.94g | 10% | |
| Sugars | 1.39g | 16% | |
| Dietary Fiber | 1.33g | 16% | |
| Protein | 12.52g | 74% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 0.9mg | 15% | |
| Calcium | 173.3mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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