Directions:
- Prepare the sauce: melt margarine in a medium saucepan over medium heat.
- Add flour, cook stirring for about 3 minutes.
- Add milk and broth, stirring until the mixture thickens, about 5 minutes.
- Spray a medium baking dish with veggie spray.
- Spray a large skillet with veggie spray add eggplant (zucchini) and the beef broth.
- Cook over medium heat stirring until tender about 8 minutes.
- Remove eggplant and broth.
- Spray the pan again and add the onions and garlic; cook until golden, add lamb.
- Cook stirring until no longer pink about 10 minutes.
- Drain off any fat and add feta, parsley and mint.
- Preheat oven to 350°F.
- Spoon half the eggplant into the prepared dish.
- Top with the lamb mixture.
- Then add remaining eggplant.
- Pour sauce over top.
- Bake for 30 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.66 Kcal (848 kJ) | ||
| Calories from fat | 102.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 18% | |
|---|---|---|---|
| Cholesterol | 33.06mg | 11% | |
| Sodium | 386.97mg | 16% | |
| Potassium | 458.21mg | 10% | |
| Total Carbs | 13.56g | 5% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.8mg | 60% | |
| Calcium | 221.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 73.34 Kcal (307 kJ) | ||
| Calories from fat | 37.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 18% | |
|---|---|---|---|
| Cholesterol | 11.96mg | 11% | |
| Sodium | 140.04mg | 16% | |
| Potassium | 165.82mg | 10% | |
| Total Carbs | 4.91g | 5% | |
| Sugars | 2.8g | 31% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 3.99g | 22% | |
| Vitamin C | 3mg | 14% | |
| Iron | 3.9mg | 60% | |
| Calcium | 80.2mg | 22% | |
* 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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