Baked Eggplant Alla Romana Recipe - Allrecipes.com
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Baked Eggplant Alla Romana

Recipe by  

"This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  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.
  6. Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  7. Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Nutrition

  • Calories
  • 678 kcal
  • 34%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 48.9 g
  • 75%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 1030 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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