Ingredients
6
6 servings
- •1.5 pounds lean ground beef
- •2 onions, chopped
- •2 cloves garlic, minced
- •1 (6 ounce) can tomato paste
- •2.25 cups water
- •1 (14.5 ounce) can peeled and diced tomatoes
- •0.33300000429153 cup dried parsley
- •1 teaspoon dried thyme
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1 eggplant
- •1 onion, sliced
- •0.5 cup dry bread crumbs
- •1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 495
- Carbohydrate: 27g
- Fat: 29g
- Fiber: 7g
- Protein: 31g
- Sugar: 10g
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