Zutaten für Eggplant Aubergine And Ground Beef Layers
- Eggplants
- Olive Oil
- 2 tablespoons lemon juice
- Balsamic Vinegar
- Salt And Pepper
- Lean Ground Beef
- 1 large egg
- 1/2 cup breadcrumbs
- Textured Vegetable Protein
- Cumin
- Ground Ginger
- Hot Pepper Flakes
- Canned Tomato Sauce
- 2 cups thinly sliced fresh tomatoes
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Zubereitung von Eggplant Aubergine And Ground Beef Layers
- Slice 2 large eggplants (about 1.5 lbs total) into 1/2-inch thick rounds. Marinate in 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper for at least 2 hours (or up to overnight in the refrigerator).
- Preheat your grill or broiler. Grill or broil eggplant slices until lightly browned on both sides, about 3-4 minutes per side. Set aside.
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch rectangular baking dish.
- Arrange a layer of grilled eggplant slices in the prepared baking dish.
- In a large bowl, combine 1 lb ground beef, 1/2 cup cooked TVP (Textured Vegetable Protein – soak 1/4 cup in boiling water for 5 minutes, then drain), 1 large egg, 1/2 cup breadcrumbs, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Spread the beef mixture evenly over the eggplant layer.
- Pour 1 (24 ounce) jar of your favorite tomato sauce over the beef.
- Arrange 2 cups of thinly sliced fresh tomatoes over the tomato sauce.
- Cover the baking dish with aluminum foil.
- Bake for 40 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the tomatoes are softened and the top is lightly browned.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
67g
Fat
28g
Carbs
13g
