Directions:
- Cut the eggplant into 1/2 thick slices.
- Sprinkle lightly with salt and spread out in a single layer on a paper towel.
- Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium-high heat, breaking up the meat with a wooden spoon, for about 5 minutes or until browned.
- Drain off the excess fat.
- Stir in the wine, tomato sauce, parsley, oregano, cinnamon and pepper.
- Pat the eggplant dry.
- Overlap the slices on top the of the meat mixture.
- Reduce the heat to low; cover and simmer for about 20 minutes or until the eggplant is tender, turning the slices once.
- Top with the mozzarella and sprinkle with paprika to taste.
- Serve immediately.
- Pass the parmesan cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.66 Kcal (1112 kJ) | ||
| Calories from fat | 51.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 9% | |
|---|---|---|---|
| Cholesterol | 75.38mg | 25% | |
| Sodium | 406.9mg | 17% | |
| Potassium | 786.03mg | 17% | |
| Total Carbs | 12.79g | 4% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 34.37g | 69% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 2.6mg | 14% | |
| Calcium | 310.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 85.08 Kcal (356 kJ) | ||
| Calories from fat | 16.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 9% | |
|---|---|---|---|
| Cholesterol | 24.14mg | 25% | |
| Sodium | 130.3mg | 17% | |
| Potassium | 251.72mg | 17% | |
| Total Carbs | 4.1g | 4% | |
| Sugars | 2.1g | 26% | |
| Dietary Fiber | 1.54g | 19% | |
| Protein | 11.01g | 69% | |
| Vitamin C | 2.2mg | 11% | |
| Iron | 0.8mg | 14% | |
| Calcium | 99.4mg | 31% | |
* 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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