Directions:
- .In deep, heavy oven proof skillet,(I use cast iron)brown ground beef and drain off fat, if any.
- Add green bell pepper, celery and garlic. Saute till tender. Add salt and pepper, eggplant,parsley,rice,oregano,soup mix, tomato paste and water.Bring to boil.Reduce heat and simmer, covered for 20 minutes.If using cast iron skillet, continue with recipe, If using non-oven proof skillet then pour mixture in to greased 9x11 dish.
- Sprinkle with sliced ripe olives.
- Mix together bread crumbs, parmesan cheese and melted butter. Sprinkle over top of casserole.
- Bake at 450 degrees 15-20 minutes till topping is brown and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.6 Kcal (1238 kJ) | ||
| Calories from fat | 112.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 48.28mg | 16% | |
| Sodium | 807.46mg | 34% | |
| Potassium | 340.21mg | 7% | |
| Total Carbs | 30.15g | 10% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 7.9mg | 44% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 111.8 Kcal (468 kJ) | ||
| Calories from fat | 42.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 19% | |
|---|---|---|---|
| Cholesterol | 18.26mg | 16% | |
| Sodium | 305.39mg | 34% | |
| Potassium | 128.67mg | 7% | |
| Total Carbs | 11.4g | 10% | |
| Sugars | 0.98g | 10% | |
| Dietary Fiber | 0.77g | 8% | |
| Protein | 5.72g | 30% | |
| Vitamin C | 5.6mg | 25% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 3mg | 44% | |
| Calcium | 44.1mg | 12% | |
* 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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