Baked Eggplant Alla Romana Recipe

Recipesfull introduces to you: Italian Recipes. (Baked Eggplant Alla Romana Recipe). This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 4

Yield: 4 servings

Baked Eggplant Alla Romana Recipe

Ingredients

½ cup olive oil

divided

1 large eggplant

peeled and thinly sliced

½ teaspoon salt

1 pound ground beef

1 onion

chopped

1 clove garlic

minced

1 (16 ounce) jar spaghetti sauce

½ teaspoon dried oregano

½ cup grated Parmesan cheese

divided

1 egg

2 tablespoons grated Parmesan cheese

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.

Step 3

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown about 5 minutes more.

Step 4

Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through 5 to 7 minutes.

Step 5

Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.

Step 6

Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.

Step 7

Bake in preheated oven until bubbling around the edges and hot in the center 20 to 25 minutes.

Nutritional Information

Baked Eggplant Alla Romana Recipe

Servings Per Recipe:4

Calories: 678.3

% Daily Value *

Protein: 29.9g 60%

Carbohydrates: 31.4g 10%

Dietary Fiber: 9.7g 39%

Sugars: 16.5g

Fat: 48.9g 75%

Saturated Fat: 12.5g 63%

Cholesterol: 130.7mg 44%

Vitamin A Iu: 695.9IU 14%

Niacin Equivalents: 15.4mg 119%

Vitamin B6: 0.7mg 41%

Vitamin C: 10.5mg 18%

Folate: 77.5mcg 19%

Calcium: 211.5mg 21%

Iron: 3.8mg 21%

Magnesium: 75.4mg 27%

Potassium: 1096.9mg 31%

Sodium: 1030.2mg 41%

Thiamin: 0.2mg 22%

Calories From Fat: 440.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.