Directions:
- Slice eggplant into 1/2 thick slices~ brush with olive oil, bake in 475 degree oven until browned on both sides (about 30 minutes) Meanwhile, cook the lamb and drain.
- Add onion, garlic and cook until limp.
- Add the tomatoes and remaining ingredients.
- Cook uncovered, over medium heat until sauce is thick (10 minutes) Arrange 1/2 the eggplant in bottom of a shallow 1-quart baking dish, spoon over 1/2 the meat sauce and jack cheese.
- Sprinkle Parmesan cheese evenly over the top.
- Bake, uncovered at 375 degrees for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.46 Kcal (3984 kJ) | ||
| Calories from fat | 597.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.44g | 102% | |
|---|---|---|---|
| Cholesterol | 200.7mg | 67% | |
| Sodium | 1279.2mg | 53% | |
| Potassium | 1130.46mg | 24% | |
| Total Carbs | 29.08g | 10% | |
| Sugars | 19.39g | 78% | |
| Dietary Fiber | 8.17g | 33% | |
| Protein | 58.1g | 116% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 2.7mg | 15% | |
| Calcium | 1172.6mg | 117% | |
| Amount Per 100 g | |||
| Calories | 164.38 Kcal (688 kJ) | ||
| Calories from fat | 103.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 102% | |
|---|---|---|---|
| Cholesterol | 34.67mg | 67% | |
| Sodium | 221mg | 53% | |
| Potassium | 195.3mg | 24% | |
| Total Carbs | 5.02g | 10% | |
| Sugars | 3.35g | 78% | |
| Dietary Fiber | 1.41g | 33% | |
| Protein | 10.04g | 116% | |
| Vitamin C | 2mg | 20% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.5mg | 15% | |
| Calcium | 202.6mg | 117% | |
* 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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