Directions:
- Place peeled and sliced eggplant on the bottom of the crock pot.
- Brown the ground meat in a large skillet until there is no pink remaining.
- Add the remaining ingredients- except the feta cheese- to the skillet and combine thoroughly, mixing the tomato paste completely.
- Add meat mixture to the crock pot on top of the eggplant.
- Cook on low for 6-8 hours.
- Sprinkle some of the feta cheese on each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.43 Kcal (1928 kJ) | ||
| Calories from fat | 288.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.1g | 49% | |
|---|---|---|---|
| Cholesterol | 108mg | 36% | |
| Sodium | 686.73mg | 29% | |
| Potassium | 769.25mg | 16% | |
| Total Carbs | 16.43g | 5% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 25.53g | 51% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.7mg | 87% | |
| Calcium | 196.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 133.34 Kcal (558 kJ) | ||
| Calories from fat | 83.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 49% | |
|---|---|---|---|
| Cholesterol | 31.28mg | 36% | |
| Sodium | 198.88mg | 29% | |
| Potassium | 222.78mg | 16% | |
| Total Carbs | 4.76g | 5% | |
| Sugars | 2.79g | 39% | |
| Dietary Fiber | 1.54g | 21% | |
| Protein | 7.39g | 51% | |
| Vitamin C | 11.2mg | 64% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.6mg | 87% | |
| Calcium | 56.8mg | 20% | |
* 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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