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READY IN: 1hr 15mins
INGREDIENTS 1lb lean ground beef 1small onion , chopped 1 ⁄2 bell pepper , chopped 4ouncesmixed mushrooms, sliced 1eggplant , peeled and diced 1 (14 ounce) can diced fire-roasted tomatoes 1 (8 ounce) can tomato sauce 16ounces ricotta cheese 1 ⁄4 cup parmesan cheese , grated 1egg salt and pepper italian seasoning garlic powder NUTRITION INFO Serving Size: 1 (303) g
Servings Per Recipe: 6
Calories: 334
Calories from Fat 180 g 54 %
Total Fat 20 g 30 %
Saturated Fat 10.6 g 53 %
Cholesterol 124 mg 41 %
Sodium 393.5 mg 16 %
Total Carbohydrate 10.6 g 3 %
Dietary Fiber 3.5 g 14 %
Sugars 4.4 g 17 %
Protein 28.1 g 56 %
DIRECTIONS In a large skillet saute ground beef, onion, bell pepper and mushrooms until meat is no longer pink.Drain. Add eggplant, tomatoes, tomato sauce, and seasonings and mix well,. Cover and cook over medium low heat until eggplant is tender, about 30 minutes, stirring now and then.Adjust seasonings as needed. In a small bowl mix the egg, ricotta cheese and parmesan cheese. Place half the eggplant mixture in a 2 quart casserole. Top with half the cheese mixture. Repeat layers. Bake at 375 degrees for 30 minutes or until nice and bubbly and top begins to brown. Let rest 5 minutes before serving. Source: Read Full Article
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