Serve with Greek Salad
1. Peel and slice eggplant/zucchini into one inch slices. Season with s&p and fry in olive oil till slightly brown; rest on paper towel.
2. Peel and slice potato into one inch slices. Season with s&p and fry in olive oil until slightly brown; rest on paper towel.
3. Saute onion, garlic & ground beef.
4. Add wine, tomato and herbs.
5. Bring to a boil and simmer for 30min.
6. Prepare Bechamel.
7. Layer potato on bottom of greased baking dish, top with sauce, 1/2 of the parmesan, layer of zucchini/eggplant, and rest of sauce.
8. Top with Bechamel and rest of parmesan.
9. Bake at 395 for 30 minutes until top is brown.
10. Cool before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 327 | ||
Calories from Fat: 179 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 82.6mg | 25 % | |
Sodium 249.8mg | 9 % | |
Potassium 591.9mg | 16 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.2g | ||
Protein 24.7g | 35 % | |
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: 327
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