Brown the meat & onion in some olive oil. When well-browned, add water, tomato paste, parsley, butter, & salt & pepper & let it simmer on low for 1 hour or more, until sauce is thickened. In the meantime, peel & cut lengthwise the eggplants in 1/4" thick slices. Saute in olive oil to a golden brown. Add 2 tbs bread crumbs to the meat sauce & mix well. Butter a baking dish well & sprinkle with some bread crumbs. Place 1/2 of eggplant slices in the dish, & spread 1/2 of the meat sauce on top - repeat. Pour eggs on top & spread evenly. Sprinkle with cheese & bread crumbs & bake at 350 for 1/2 hour or until golden. Serve with cheese sauce, if you want - I usually dont.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 718 (62%)|
|Amt Per Serving||% DV|
|Total Fat 79.8g||106 %|
|Saturated Fat 36.8g||184 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 202.6mg||62 %|
|Sodium 2218.8mg||77 %|
|Potassium 1704.6mg||45 %|
|Total Carbohydrate 74.2g||22 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 61.3g|
|Protein 40.8g||58 %|
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Calories per serving: 1161
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