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Suggest a better descriptionBrown eggplant in 4 tablespoons butter. Put aside. Heat 4 more tablespoons butter; cook onions until yellow. Add ground meat; cook 10 minutes. Combine tomato paste, wine, parsley, cinnamon and salt and pepper to taste. Stir into meat. Simmer, stirring often, until liquid has been absorbed. Remove from heat. Make white sauce by melting 8 tablespoons butter, blending in flour and stirring well. In saucepan, bring milk to boil and add gradually to butter-flour mixture, stirring constantly. When thick and smooth, remove from heat. Cool slightly; stir in eggs, nutmeg, Ricotta (or cottage) cheese, salt and pepper. Grease 11x16 pan and sprinkle bottom with bread crumbs. Put alternate layers of eggplant and meat in pan, sprinkling each layer with Parmesan and crumbs. Pour Ricotta over top and bake at 375 for 1 hour or until top is golden. Cut & serve. MRS VIRGINIA M. STRAUB HELENA, AR From the book
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 360 | ||
Calories from Fat: 222 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 70.4mg | 22 % | |
Sodium 439.8mg | 15 % | |
Potassium 353.4mg | 9 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 15.3g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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