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My children always enjoyed this tasty dish. It was a great way to introduce them to eggplant.—Virginia Jung, Janesville, Wisconsin
Nutritional Facts 1 serving (1 each) equals 323 calories, 17 g fat (9 g saturated fat), 74 mg cholesterol, 973 mg sodium, 14 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Eggplant Skillet Dinner in Country Ground Beef , p80
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Reviewed on Oct. 11, 2009 by caza2
My husband loved this recipe. I made it at the lake in my electric skillet. I used my own garden fresh tomatoes in place of the tomato sauce. I simply diced them up to equal about the same amount. I included the juice from the diced tomatoes as well. I also added two cloves of minced garlic, once I added garlic powder instead. I have used both sliced mozzarella cheese and shredded mozzarella cheese either one works well. I shared some with a neighboring camper, and they loved it, asking for the recipe. The fresh tomatoes and garlic really add to the dish. I think you could use canned diced tomatoes as well. A dish we will use over and over to use up garden fresh eggplant and tomatoes.
Reviewed on Nov. 12, 2008 by lahood256
not too bad! i used mozz cheese and it came out pretty good.
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