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| 8 | ounces | veal | |
| 2 | ounce | noodles | |
| 1 | cup | basic red sauce | |
| 3 | slices | eggplant | |
| 2 | ounce | parmesan, parmigiano-reggiano cheese, grated | |
| 2 | slices | mozzarella cheese |
In a sauce pan sauté the veal.
Remove from the heat. Cook the noodles until done and drain.
Place the noodles on the bottom of a casserole dish.
Place the veal on top of the noodles and add the red sauce.
Place the eggplant on top and sprinkle with the Parmesan cheese.
Cover with the mozzarella.
Bake at 350 degrees F. until brown and serve.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 453mg | 19% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 33.0g | 67% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 37% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
I'm a 44 year old guy that over the years has become a conisuer of cookie dunking with milk. This was the first time I have ever, ever baked cookies! I cannot believe how fantastic they came out. What a great recipe. All I did was add Reeses Peanut Butter chips to teh chocolate ones and WOW! They soak up the milk and "explode" in your mouth!!! Amazing!
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