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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 604.0
  • Total Fat: 32.8 g
  • Cholesterol: 104.8 mg
  • Sodium: 194.3 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 31.6 g

View full nutritional breakdown of Mozzarella-topped Eggplant & Beef Stacks calories by ingredient
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Mozzarella-topped Eggplant & Beef Stacks

Submitted by: IMELDASHOEQUEEN
Mozzarella-topped Eggplant & Beef Stacks

Introduction

From taste magazine From taste magazine
Number of Servings: 4

Ingredients

    1 Tbl olive oil
    1 onion, finely chopped
    3 cloves garlic, crushed
    500g beef mince
    1 cup tomato passata (sieved tomato sauce)
    1 Tbl chopped oregano
    Cooking oil spray
    1 medium eggplant, cut lengthways into 8 x 1cm thick slices
    2 large potatoes, cooked, peeled & sliced into rounds
    1/2 cup mozzarella, grated

Directions

Heat oil in a pan on medium. Cook onion and garlic for 3 minutes until soft. Add mince and cook for 5 minutes stirring until no longer pink. Sitr in passata and oregano. Simmer 10 minutes.

Meanwhile, spray a chargrill with cooking oil and heat on high. Cook eggplant slices for 3 minutes on each side until tender.

Preheat oven grill. Place 4 eggplant slices on a baking tray. Top each with 2 tablespoons mince, 2 potatoes rounds, another 2 tablespoons mince and an eggplant slice. Sprinkle with cheese. Grill until golden and serve scattered with extra oregano.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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