Brown meat and onion in butter. Add sauce, burgundy, garlic powder, and nutmeg. Simmer 30 minutes. Cool. Add 3 beaten eggs, 2/3 parmesan, and 1 cup seasoned bread crumbs. Mix well and season to taste
Peel and slice eggplant into ?in clices lengthwise. Brush with melted on each side. Sprinkle bottom of large baking pan with crumbs. Then layer ? eggplant, ?meat, etc.
Melt 1 stick butter and add flour and milk. Cook until thick. Remove from heat and slowly pour over 4 beaten eggs. Add parmesan, a little salt, pepper, and parsley. Pour over casserole.
Bake 1 hour uncovered at 375? or until top os golden. Cool at least 30 min. before serving. Better made day before.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 427 (64%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 27.7g||138 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 327.3mg||101 %|
|Sodium 1152.3mg||40 %|
|Potassium 359.4mg||9 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 32.8g|
|Protein 24.2g||35 %|
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Calories per serving: 671
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