Beef / Pork

Mozzarella-topped Eggplant and Beef Stacks is for Dinner.

Mozzarella-topped Eggplant and Beef Stacks takes several minutes to prepare.

Mozzarella-topped Eggplant and Beef Stacks takes several minutes to cook.

Mozzarella-topped Eggplant and Beef Stacks makes 4 servings.

The ingredients for Mozzarella-topped Eggplant and Beef Stacks are:

1 Tbl olive oil
1 onion, finely chopped
3 cloves garlic, crushed
500g beef mince
1 cup tomato passata (sieved tomato sauce)
1 Tbl chopped oregano
Cooking oil spray
1 medium eggplant, cut lengthways into 8 x 1cm thick slices
2 large potatoes, cooked, peeled & sliced into rounds
1/2 cup mozzarella, grated

Here is how you make Mozzarella-topped Eggplant and Beef Stacks:

Heat oil in a pan on medium. Cook onion and garlic for 3 minutes until soft. Add mince and cook for 5 minutes stirring until no longer pink. Sitr in passata and oregano. Simmer 10 minutes.Meanwhile, spray a chargrill with cooking oil and heat on high. Cook eggplant slices for 3 minutes on each side until tender.Preheat oven grill. Place 4 eggplant slices on a baking tray. Top each with 2 tablespoons mince, 2 potatoes rounds, another 2 tablespoons mince and an eggplant slice. Sprinkle with cheese. Grill until golden and serve scattered with extra oregano.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Mozzarella-topped Eggplant and Beef Stacks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 604.0

• Total Fat: 32.8 g
• Cholesterol: 104.8 mg
• Sodium: 194.3 mg
• Total Carbs: 45.9 g
• Dietary Fiber: 7.5 g
• Protein: 31.6 g

Mozzarella-topped Eggplant and Beef Stacks is Italian cuisine.