Directions:
- Heat the oven to 350 degrees F.
- Cook the macaroni as directed on the package and drain.
- While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown.
- Drain off the excess fat.
- Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese.
- Turn into an ungreased 3-quart casserole.
- Sprinkle with the remaining cheese.
- Bake uncovered until the eggplant is tender, about 45 to 50 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.78 Kcal (2113 kJ) | ||
| Calories from fat | 220.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.46g | 38% | |
|---|---|---|---|
| Cholesterol | 129.12mg | 43% | |
| Sodium | 1024.33mg | 43% | |
| Potassium | 801.36mg | 17% | |
| Total Carbs | 29.38g | 10% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 40.2g | 80% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 3.5mg | 20% | |
| Calcium | 363.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 159.3 Kcal (667 kJ) | ||
| Calories from fat | 69.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 38% | |
|---|---|---|---|
| Cholesterol | 40.75mg | 43% | |
| Sodium | 323.26mg | 43% | |
| Potassium | 252.89mg | 17% | |
| Total Carbs | 9.27g | 10% | |
| Sugars | 1.75g | 22% | |
| Dietary Fiber | 1.13g | 14% | |
| Protein | 12.68g | 80% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1.1mg | 20% | |
| Calcium | 114.8mg | 36% | |
* 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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