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Ингредиенты
- 1 1/2 lb Grnd veal
- 3 lrg Eggplants
- 2 med Onions, minced
- 2 Tbsp. Butter
- 1 Tbsp. Tomato paste Salt & pepper to taste
- 3 Tbsp. Parsley, minced
- 4 ounce Dry white wine
- 4 Tbsp. Extra virgin olive oil Fine bread crumbs
- 1 whl egg, slightly beaten Parmesan cheese
- 1 3/4 c. Lowfat milk
- 1/4 c. Sherry
- 3 Tbsp. Butter, melted
- 2 Tbsp. Flour
- 1 x Egg yolk
- 1 pch Nutmeg
Инструкции
- Saute/fry onions in butter; add in grnd veal and saute/fry till browned. Add in tomato paste, parsley. salt and pepper and wine Cover skillet; simmer till meat is well cooked and juices have been almost absorbed. Meanwhile, cut eggplants into 3/8 inch slices; fry in extra virgin olive oil in another skillet till golden.
- To the meat and onion mix add in 3 Tbsp. bread crumbs and 1 egg, mixing well.
- Butter a casserole; sprinkle the bottom with fine bread crumbs. Put a layer of eggplant slices over the crumbs; then put half the meat mix on the eggplant and liberally sprinkle the meat mix with cheese. Add in another layer of eggplant, the remaining meat and again sprinkle with cheese. Top with a third layer of eggplant.
- Prepare the sauce: Bring lowfat milk to a boiling point, add in melted butter and sherry. Thicken by adding flour, salt and pepper to taste and a healthy pinch of nutmeg, stirring constantly to keep smooth and free of lumps.
- Pour the sauce over the eggplant and meat in the casserole, then sprinkle with cheese and bread crumbs; dot with butter. Bake uncovered in a 350 degree oven for 45 min, till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 6 servings | |
| Calories 471 | |
| Calories from Fat 251 | 53% |
| Total Fat 28.32g | 35% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 232mg | 10% |
| Potassium 1020mg | 29% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 7.1g | 24% |
| Sugars 10.79g | 7% |
| Protein 28.07g | 45% |
