Mozzarella-topped Eggplant & Beef Stacks
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
Submitted by: IMELDASHOEQUEEN
Introduction
From taste magazine From taste magazineNumber 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.
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.
