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| Entrees, Main Dishes Beef, chicken, pork, cheese, vegetarian, and ethnic South Beach recipes. Please include which phase the recipe belongs in, if known |
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| Eggplant Parmigian w/ Lean Ground Beef (Phase 1) Spray 2 cookie sheets with olive oil (or Pam). Slice 2-3 small eggplants into ¾-inch slices (not as bitter as the big ones...don’t peel them). Now, spray the tops. At 350-degrees, bake for about 30 minutes, or until browned. Turn after about 15 minutes. Sauce 1/2 small onion, diced 1/4 tsp minced garlic, preferably fresh 1/4 c. olive oil 3- 15 oz. cans tomato sauce 1/2 cup water 1/4 cup red wine or more (Phase 2) 1/2-1 tsp Tony Chachere’s More Spice Seasoning, optional dash of sweetener, optional (to mellow the sauce) 4 oz. canned/fresh mushrooms 1 ½ lbs lean gr beef 8 oz. Morningstar Farms Griller Burger Style Crumbles Directions: 1.If using lean gr. beef sauté it with onion and garlic in olive oil. Add tomato sauce through mushrooms. Stir well. Simmer for 30 min, stirring occasionally. 2.Mix together: 12 oz low-fat ricotta w/salt & pepper, a pinch of garlic, and 2-3 T. Parmesan cheese. 3.Layer in a 9 x 13 baking dish: 1 c. sauce (or more), eggplant, shredded mozzarella on EACH slice, eggplant, 1 T. ricotta mixture on EACH slice, mozzarella on EACH slice, a little sauce over each slice, and top with a little Parmesan. 4.Bake at 350-degrees about 30 min. or until cheese is hot and bubbly. NOTE: I hope this makes sense because I am a dump & pour kind of cook and don’t have most of my recipes written out. My guests raved over this, I was so proud and said, “It’s on my eating plan”...they couldn’t believe it. If you want...just leave the “meats” off. I always use this sauce recipe w/o meat as a marinara sauce. If you want you can add tomatoes, zucchini, green pepper, etc. This is even good the next day. Enjoy! | ||||||||||