Recipe from Midwest Living
Prep Time: 20 mins
see savings1 poundground beef
see savings1 cupchopped onion
see savings1large eggplant
see savings3 tablespoonslemon juice
see savings3 tablespoonsbutter or olive oil
see savings1 14 1/2 ounce candiced tomatoes or stewed tomatoes
see savings1 8 ounce cantomato sauce
see savings1/2 cupdry white wine (optional)
see savings1/4 cupgrated Parmesan cheese
see savings2 tablespoonssnipped fresh parsley
see savings2 tablespoonsgrated Parmesan cheese
Peel eggplant; cut into 1/2-inch cubes. Sprinkle with lemon juice. In the skillet, cook eggplant in butter until tender.
Bake, uncovered, in a 375 degree F oven for 30 minutes or until mixture is bubbly. Makes 6 servings.
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