Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 396.8
- Total Fat: 27.9 g
- Cholesterol: 86.2 mg
- Sodium: 612.3 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.3 g
- Protein: 23.8 g
View full nutritional breakdown of Eggplant Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
! fresh eggplant
1 lb ground beef, browned and drained, crumbled fine.
1 jar Ragu Mushroom pasta sauce
2 cups mozzarella cheese, shredded
Directions
Peel and slice the eggplant thin, steam just until limp, drain and pat dry with paper towels.
Brown and drain ground beef, crumble fine.
In a casserole dish, spread a couple tablespoons of the tomato sauce, then put down a layer of the eggplant. Add the ground beef on top of the eggplant, add about another cup of the sauce, and 1/2 the cheese. Add another layer of eggplant and the remaining sauce.
Bake in a 350 oven until bubbly, about 20-25 minutes. Add remaining cheese and bake until cheese is melted and bubbly.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HISLOVELYROSE.
Brown and drain ground beef, crumble fine.
In a casserole dish, spread a couple tablespoons of the tomato sauce, then put down a layer of the eggplant. Add the ground beef on top of the eggplant, add about another cup of the sauce, and 1/2 the cheese. Add another layer of eggplant and the remaining sauce.
Bake in a 350 oven until bubbly, about 20-25 minutes. Add remaining cheese and bake until cheese is melted and bubbly.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HISLOVELYROSE.