Recipe from Midwest Living


by 1  person

add your rating
add a comment
Servings: 6
Prep Time: 20 mins
Related Categories: Beef
Recent Activity:
  • 1   pound 
    ground beef
  • 1   cup 
    chopped onion
  • 1   
    large eggplant
  • 3   tablespoons 
    lemon juice
  • 3   tablespoons 
    butter or olive oil
  • 1  14 1/2 ounce can 
    diced tomatoes or stewed tomatoes
  • 1  8  ounce can 
    tomato sauce
  • 1/2  cup 
    dry white wine (optional)
  • 1/4  cup 
    grated Parmesan cheese
  • 2   tablespoons 
    snipped fresh parsley
  • 2   tablespoons 
    grated Parmesan cheese
In a skillet, cook beef and onion until meat is brown and onion is tender. Drain off fat; remove meat mixture from skillet.
Peel eggplant; cut into 1/2-inch cubes. Sprinkle with lemon juice. In the skillet, cook eggplant in butter until tender.
Stir in undrained tomatoes, tomato sauce, wine (if you like), the 1/4 cup Parmesan cheese, the parsley, and meat. Season to taste with salt and pepper. Transfer to an ungreased 2-quart casserole. Sprinkle the 2 tablespoons Parmesan cheese on top.
Bake, uncovered, in a 375 degree F oven for 30 minutes or until mixture is bubbly. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 23, chol. (mg) 77, sat. fat (g) 11, carb. (g) 14, fiber (g) 3, pro. (g) 18, vit. A (RE) 82, vit. C (mg) 17, sodium (mg) 602, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Greek Moussaka: Make the Takeout
...When we think of our favorite Greek foods (and there are plenty), moussaka is the one we dream... of first. Traditional moussaka is rich with frothy bechamel sauce surrounding layers of lamb, fried... water. So what do you do when you love moussaka but want to cut some calories? Not to mention save a lot... read more...
Food Blogs We Love
see more blogs

shop our favorite products