Eggplant, no noodle, lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 322.4
  • Total Fat: 17.6 g
  • Cholesterol: 56.9 mg
  • Sodium: 675.7 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 22.2 g

View full nutritional breakdown of Eggplant, no noodle, lasagna calories by ingredient
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Number of Servings: 12


    2 Eggplants

    16 oz. Ground beef, lean
    1 green bell pepper chopped
    5 stalks celery chopped
    1/3 pound sweet red and yellow peppers, chopped
    6 cloves garlic chopped
    3 Onions chopped
    4 tbsp italian seasoning
    Garlic powder, 1 tbsp (remove)

    16 oz Mozzarella Cheese, part skim
    1cup Parmesan Cheese

    4 cup spaghetti sauce


Peel and slice eggplant. Layer into bowl, lightly salting each layer, set aside.

In large frying pan, cook ground beef, veggies and seasonings till done, reduced in volume, and no liquid remains in pan.

Squeeze liquid from eggplant.

Starting and ending with spaghetti sauce, layer eggplant, meat veggie mixture and cheeses into pan.

Bake at 350 till bubbling in middle.

Serving Size: makes 12 servings.

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