Lamb and Eggplant Casserole (Not yet rated)
Submitted by nonsense
A baked casserole of fried eggplant and lamb chops.
Cal: 165 Fat: 4g Carbs: 25g Protein: 8g Fiber: 2g
More Nutrition...
More Nutrition...
Original recipe serves 3
Directions
Prep: 20 min | Cook: 40 min | Ready in: 1 hr 15 min
- Preheat oven to 400F. Immerse sliced eggplant in a large bowl of heavily salted water and soak for 10-15 minutes.
- Drain and blot dry. Dip each eggplant slice in beaten egg, and then in bread crumbs to coat.
- Pour olive oil into a heavy skillet to a depth of 1 inch and heat over medium-high heat.
- Fry the eggplant until golden brown, turning once, about 1-2 minutes per side.
- Transfer to a plate lined with paper towel to drain. In a heavy skillet, heat about 2 tbsp of oil that the eggplant was fried in over high heat.
- Season the lamb chops on both sides with salt and pepper.
- Sear the lamb chops on both sides until browned.
- Lay the lamb chops in the bottom of a small baking dish.
- Cover the chops with onion, tomato and pepper slices. Season with salt and pepper.
- Top casserole with eggplant. Sprinkle with Parmesan cheese if desired.
- Bake for 30-35 minutes, until lamb is cooked through and vegetables are cooked.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
8.3
--
8.3
9.9
6.6
41.4
15.1
12.2
Calories: 165.4
Total Sugars: 5.1g
Carb.: 24.8g
Fiber: 2.5g
Total Fats: 4.3g
Cholesterol: 124.1mg
Protein: 7.6g
Sodium: 293.3mg
*Data provided by USDA
Leave a Review:
You are submitting anonymously. To submit under your username, please Sign in or join.