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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F | 2. Brush eggplant rounds with olive oil and season with salt and pepper. | 3. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium heat. Remove to paper towel to drain. | 4. Heat 2 tablespoons in the same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add spices and tomatoes. Bring to a simmer and cook for 10 minutes. | 5. In a second non-stick skillet brown potato rounds on both sides. Remove to a paper towel and drain and season with salt and pepper. | 6. In a buttered baking dish, layer potatoes, meat, eggplant and top with parmesan. In a medium bowl combine yogurt, cream and eggs. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. | 7. Allow casserole to sit for 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
tomato	3/4	cup	crushed	31.05	6.885	1.62	0.27
potato	1		sliced	-	-	-	-
olive oil				-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
onion	1			60.0	14.01	1.65	0.15
plain yogurt	2	cups		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	3		beaten	214.5	1.08	18.84	14.265
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
cream	3/4	cup		594.0	11.97	6.534	62.424
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
butter				-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.