Judy's Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JCISHELPINGME.
Sauce:1 20 oz can of crushed tomatoes1 16 oz can of diced tomatoes1 chopped onion1 tbs EVOOSpices as desired (no salt)Saute onions, add tomatoes and spices and cook for 3 hrs. Cut Eggplant lengthwise and sprinkle with salt. Place layers between dishes to remove moisture (2-3 hrs) Roll eggplant in flower and brown. Set aside and cool.Cook ground beef with spices desired (garlic, basil, Italian) Drain.Make rolls using sliced and browned eggplant. Add ground beef and 2 tbs ricotta cheese. Roll and place in casserole dish. Top with sauce and mozzarella cheese.Heat for 30 minutes at 350.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JCISHELPINGME.
Nutritional Info Amount Per Serving
- Calories: 524.8
- Total Fat: 31.2 g
- Cholesterol: 95.0 mg
- Sodium: 757.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.4 g
- Protein: 35.0 g
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