Eggplant Catanzaro

Name: Eggplant Catanzaro Recipe
Yield: 12
Ingredients: 16 oz Beef 90% Lean Ground Beef from Sirloin; 1 cup Progresso Bread Crumbs - Italian Style; 2 large Eggs beaten; 0.50 cup Milk nonfat; 2 cloves Garlic crushed; 0.50 tsp Pepper black; 2 tbsp Basil chopped; 2 tbsp Parsley chopped; 3 eggplants unpeeled (approx 1-1/4 lb each) 1/2 slices; 4 tbsp Canola Oil; 6 cups Tomato Sauce; 0.25 cup Kraft Shredded Parmesan Cheese Natural Cheese

Number of Servings: 12

Ingredients

16 oz Beef, 90% Lean Ground Beef from Sirloin1 cup Progresso Bread Crumbs - Italian Style2 large Eggs, beaten0.50 cup Milk, nonfat2 cloves Garlic, crushed0.50 tsp Pepper, black 2 tbsp Basil, chopped2 tbsp Parsley, chopped3 eggplants, unpeeled (approx 1-1/4 lb each), 1/2" slices4 tbsp Canola Oil 6 cups Tomato Sauce 0.25 cup Kraft Shredded Parmesan Cheese Natural Cheese

Directions

Mix first eight ingredients 9except eggplant, oil, tomato sauce, and Parmesan). Form into patties and place between two slices of eggplant. Brush eggplant lightly with oil, fry on both sides, and place in large pan into which ~2 cups of tomato sauce has been poured. Top "sandwiches" with remaining sauce. Bake in 350F oven for ~ 30 min or until sauce is bubbling. Top with Parmesan. Set under broiler for ~1 min to toast. Serve over rice.

Serving Size:�Makes 12 servings, ~2 "sandwiches" each

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 242.0
Total Fat: 10.5 g
Cholesterol: 56.6 mg
Sodium: 876.0 mg
Total Carbs: 25.0 g
Dietary Fiber: 5.7 g
Protein: 14.2 g

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