• In a skillet, cook beef and onion until meat is brown and onion is tender. Drain off fat; remove meat mixture from skillet.

  • Peel eggplant; cut into 1/2-inch cubes. Sprinkle with lemon juice. In the skillet, cook eggplant in butter until tender.

  • Stir in undrained tomatoes, tomato sauce, wine (if you like), the 1/4 cup Parmesan cheese, the parsley, and meat. Season to taste with salt and pepper. Transfer to an ungreased 2-quart casserole. Sprinkle the 2 tablespoons Parmesan cheese on top.

  • Bake, uncovered, in a 375 degree F oven for 30 minutes or until mixture is bubbly. Makes 6 servings.

Nutrition Facts

333 calories; 23 g total fat; 11 g saturated fat; 77 mg cholesterol; 602 mg sodium. 14 g carbohydrates; 3 g fiber; 18 g protein; 82 RE vitamin a; 17 mg vitamin c; 131 mg calcium; 2 mg iron;