Directions:
- Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
- Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
- Return meat mixture to skillet.
- Add eggplant; cook 6 to 8 minutes or until tender.
- Stir in tomato sauce and seasonings; simmer for 5 minutes.
- Melt butter in a saucepan, stir in 2 tablespoons flour.
- Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
- Pour sauce over meat mixture; top with cheese.
- Cover and cook over medium heat until cheese melts.
- Garnish with chopped fresh parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.04 Kcal (1637 kJ) | ||
| Calories from fat | 249.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.68g | 43% | |
|---|---|---|---|
| Cholesterol | 110.27mg | 37% | |
| Sodium | 350.99mg | 15% | |
| Potassium | 477mg | 10% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 21.12g | 42% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.8mg | 10% | |
| Calcium | 223.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 157.73 Kcal (660 kJ) | ||
| Calories from fat | 100.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.17g | 43% | |
|---|---|---|---|
| Cholesterol | 44.48mg | 37% | |
| Sodium | 141.57mg | 15% | |
| Potassium | 192.4mg | 10% | |
| Total Carbs | 5.39g | 4% | |
| Sugars | 2.54g | 25% | |
| Dietary Fiber | 1.16g | 12% | |
| Protein | 8.52g | 42% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 10% | |
| Calcium | 90mg | 22% | |
* 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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