Try this Slow Bake Eggplant Beef Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300*. Brown ground beef with peppers and onions. Drain off drippings. Stir flour, salt, pepper and Italian seasoning into beef mixture. Boil eggplant slices in salted water until just tender, drain. Arrange half of the eggplant in bottom of greased casserole dish. Top with half of meat mixture. Add half of cheese. Repeat layers ending with cheese. Bake at 300* for 30 minutes.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 205 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 94.4mg | 29 % | |
Sodium 476.9mg | 16 % | |
Potassium 744.7mg | 20 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 8g | ||
Protein 26.9g | 38 % | |
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: 359
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