Dinner

Judy's Stuffed Eggplant is for Dinner.

Judy's Stuffed Eggplant takes 120 minutes to prepare.

Judy's Stuffed Eggplant takes 60 minutes to cook.

Judy's Stuffed Eggplant makes 8 servings.

The ingredients for Judy's Stuffed Eggplant are:

Sauce:
1 20 oz can of crushed tomatoes
1 16 oz can of diced tomatoes
1 chopped onion
1 tbs EVOO
Spices as desired (no salt)

Saute onions, add tomatoes and spices and cook for 3 hrs.

Cut Eggplant lengthwise and sprinkle with salt. Place layers between dishes to remove moisture (2-3 hrs)
Roll eggplant in flower and brown. Set aside and cool.

Cook ground beef with spices desired (garlic, basil, Italian) Drain.

Make rolls using sliced and browned eggplant. Add ground beef and 2 tbs ricotta cheese. Roll and place in casserole dish. Top with sauce and mozzarella cheese.

Heat for 30 minutes at 350.

Here is how you make Judy's Stuffed Eggplant:

Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JCISHELPINGME.

The nutritional information for Judy's Stuffed Eggplant is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 524.8

• Total Fat: 31.2 g
• Cholesterol: 95.0 mg
• Sodium: 757.2 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.4 g
• Protein: 35.0 g

Judy's Stuffed Eggplant is Italian cuisine.

The dietary needs meet for Judy's Stuffed Eggplant is Low Carb