Directions:
- Sprinkle eggplant heavily with salt.
- Let stand for 15 minutes on paper towels to drain bitter juice.
- Rinse and pat dry.
- Season to taste with salt and pepper.
- Cook beef, onion, garlic, and celery in a skillet until meat is browned, crumbling meat as it cooks.
- Drain excess grease.
- Stir in tomato sauce, water, oregano and chili powder, and season to taste with salt and pepper.
- Bury eggplant slices in meat sauce, cover, and simmer until eggplant is tender.
- Top with cheese and sprinkle with paprika.
- Cover, and continue cooking until cheese is melted.
- Serve with Parmesan cheese on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.85 Kcal (1264 kJ) | ||
| Calories from fat | 137.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 23% | |
|---|---|---|---|
| Cholesterol | 92.43mg | 31% | |
| Sodium | 386.07mg | 16% | |
| Potassium | 625.23mg | 13% | |
| Total Carbs | 11.96g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 29.09g | 58% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2mg | 11% | |
| Calcium | 277.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 92.92 Kcal (389 kJ) | ||
| Calories from fat | 42.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 23% | |
|---|---|---|---|
| Cholesterol | 28.45mg | 31% | |
| Sodium | 118.85mg | 16% | |
| Potassium | 192.47mg | 13% | |
| Total Carbs | 3.68g | 4% | |
| Sugars | 1.75g | 23% | |
| Dietary Fiber | 1.19g | 15% | |
| Protein | 8.95g | 58% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.6mg | 11% | |
| Calcium | 85.5mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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