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- 1 teaspoon olive oil for brushing
- 2 eggs
- 2 tablespoons water
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- salt and ground black pepper to taste
- 2 large eggplants, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 pound ground beef
- 48 ounces chunky tomato sauce
- 2 cups shredded mozzarella cheese
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 20.6g|
|Saturated Fat 8.2g|
|Total Carbohydrate 30g|
|Dietary Fiber 8.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|