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!