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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. venison (ground, 80/20)
- 2 eggplants (sliced 1/4 inch thick, peeled or unpeeled)
- 4 Tbsp. butter
- 1 sweet onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. canela
- 1/8 tsp. nutmeg
- 1 tsp. kosher salt
- 1 tsp. honey
- 8 oz. tomato sauce (cans)
- parsley (for garnish, optional)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- 2 eggs
- 1/2 cup Parmesan cheese
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium1290mg54% |
| Potassium1280mg37% |
| Protein69g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber12g48% |
| Sugars24g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium50% |
| Iron50% |
* 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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