Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
1653
Calories
72g
Protein
69g
Fat
187g
Carbs
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2¼ pounds eggplant, peeled and cut into ½-inch rounds
- ½ cup olive oil
- 1 yellow onion, grated
- 2 garlic cloves, sliced
- 2 pounds lean ground beef
- 16 ounces tomato puree
- ¼ teaspoon ground allspice
- ½ teaspoon granulated sugar
- Salt and pepper
- 1 egg white, lightly beaten
- 5 tablespoons finely chopped fresh parsley
- 5 tablespoons plain breadcrumbs
- 1 cup grated Parmesan cheese
- 2¼ pounds russet potatoes, peeled and cut into ½-inch rounds
- :
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
- Salt and white pepper, to taste
- 5 tablespoons heavy cream
- 3 egg yolks, lightly beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes