Arrange eggplant slices in a single layer on a baking sheet coated
with cooking spray. Coat top surface of eggplant with cooking spray,
and sprinle with garlic powder. Bake at 425 for 15 minutes or until
Combine beef and onion in skillet, cook over medium heat until
browned, stirring to crumble. Drain and pat dry with paper towels.
Return meat to skillet; add wine and next 5 ingredients. Cook 15
minutes, stirring occasionally. Remove from heat and let cool.
Combine milk and chiken broth. Set aside. Combine flour, and pepper. Melt butter in sauce pan, add flour mix, to make a roux. Add milk mixture, bring to high simmer until thickened.
Layer 1/2 eggplant on bottom of casserole dish, add all the meat 1/2 the parmesan, top with remaining eggplant and parmesan. Pour white sauce over mixture, bake in 350 degree oven for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 907 (53%)|
|Amt Per Serving||% DV|
|Total Fat 100.8g||134 %|
|Saturated Fat 57.7g||288 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 390.2mg||120 %|
|Sodium 1281.9mg||44 %|
|Potassium 3428.6mg||90 %|
|Total Carbohydrate 112g||33 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 111.7g|
|Protein 92.4g||132 %|
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: 1724
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!