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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef and drain. | 2. Add spaghetti sauce. | 3. Cover and simmer over low heat for 2 ½ to 3 hours, stirring occasionally. | 4. About 90 minutes before you want to eat, slice zucchini about 1/4" thick. | 5. Peel eggplant; slice about 1/2" thick. | 6. Layer eggplant in a single layer on a paper towel. | 7. Sprinkle with salt of both sides of the eggplant to draw out the moisture. | 8. Let stand 10-15 minutes. | 9. Pat dry with a paper towel. | 10. Heat olive oil (1/2" deep) in large skillet over medium high heat. | 11. Lightly fry eggplant and zucchini, a few slices at a time. | 12. Remove to a paper towel to drain. | 13. Grease a 2 quart. | 14. baking dish. | 15. Put a thin layer of meat sauce in dish. | 16. Add half of eggplant and zucchini, followed by half of remaining sauce. | 17. Top with half of the mozzarella and sprinkle with parmesan. | 18. Repeat layer. | 19. Bake 30 to 45 minutes at 350° or until cheese melts. | 20. Serve with extra parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
spaghetti sauce	1	jar		-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
olive oil				-	-	-	-
mozzarella cheese	12	ounces	shredded	1102.2283	92.6008	46.1303	60.7927
parmesan cheese				-	-	-	-

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