Directions:
- Heat half of the olive oil in a large skillet add the vegetablesame and cook over low heat for 10 minutes.
- Add the beef and cook over medium heat until lightly browned pour off excess fat. STIR in tomatoes and seasonings.
- Heat remaining olive oil and cook eggplant until lightly brown on both sides.
- In a casserole dish make 2 layers each of eggplant and meat mixture.
- Mix bread crumbs with chedder cheese and sprinkle on top of casserole.
- Bake in preheated oven for 45 minutes at 350.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.12 Kcal (1039 kJ) | ||
| Calories from fat | 152.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 406.05mg | 17% | |
| Potassium | 483.91mg | 10% | |
| Total Carbs | 9.05g | 3% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 16g | 32% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.9mg | 11% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.95 Kcal (502 kJ) | ||
| Calories from fat | 73.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 26% | |
|---|---|---|---|
| Cholesterol | 22.65mg | 16% | |
| Sodium | 196.29mg | 17% | |
| Potassium | 233.93mg | 10% | |
| Total Carbs | 4.38g | 3% | |
| Sugars | 2.15g | 18% | |
| Dietary Fiber | 1.42g | 12% | |
| Protein | 7.73g | 32% | |
| Vitamin C | 6.2mg | 21% | |
| Iron | 0.9mg | 11% | |
| Calcium | 16.3mg | 3% | |
* 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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