In a sauce pan saute the veal. Remove from the heat. Cook the noodles until done and drain. Place the noodles on the bottom of a casserole dish. Place the veal on top of the noodles and add the red sauce. Place the eggplant on top and sprinkle with the Parmesan cheese. Cover with the mozzarella. Bake at 350-degrees until brown and serve. [ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (998g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 140 (29%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 66.7mg||21 %|
|Sodium 3607.8mg||124 %|
|Potassium 1870.7mg||49 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 24.6g||99 %|
|Sugars, other 38.6g|
|Protein 29.2g||42 %|
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: 479
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!