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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. peel and cube eggplant. | 2. cover with water and cook until done,drain. | 3. Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away. | 4. set aside Saute meat in a large skillet. | 5. add onions, garlic and bell pepper. | 6. Cook 5 minutes. | 7. Drain off excess grease add eggplant, rice and soup to meat mixture and mix well. | 8. cook over a low heat until soup is well heated. | 9. spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese. | 10. bake at 350 degrees for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1 -2			-	-	-	-
rice	1/2	cup	uncooked	351.0	77.3565	6.4448	0.5655
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
bell pepper	1/4		chopped	-	-	-	-
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
salt	1/2	teaspoon		-	-	-	-
mozzarella cheese	4	ounces	shredded	367.4094	30.8669	15.3768	20.2642

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