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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 316
% Daily Value**
Total Fat 19g
29%
Saturated Fat 9g
13%
Unsaturated Fat 1g
Cholesterol 80mg
27%
Sodium 793mg
33%
Total Carbohydrate 12g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 24g
Vitamin A  12%Vitamin C  30%
Calcium  19%Iron  14%
Potassium  17%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef and Eggplant Bake

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Oregano dried leaf
1/4 Cup Onion Chopped
2 Cans Tomato Sauce (8-oz)
2 Tablespoons Flour
1/4 Teaspoon Pepper Freshly Ground
2 Teaspoons Salt coarse
1/2 Cup Green Bell Pepper Chopped
1 Cup Cheddar Cheese Shredded
2 Pounds Ground Beef veal or lamb
1 Eggplant pared and cut crosswise into 1/2" slices
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Directions:

1. Lightly brown ground beef, green pepper and onion.

2. Pour off drippings. Stir flour, salt, pepper and oregano into beef mixture.

3. Add tomato sauce. Boil eggplant in salted water until just tender, drain and arrange half the slices in a 2-quart greased baking dish.

4. Add half the meat mixture and top with half of the cheese.

5. Repeat layers of eggplant, meat mixture and cheese.

6. Bake in a slow oven (300 degrees) for 30 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Eggplant, Tomato, Cheese, Beef, Onion allergies.
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