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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Low cholesterol, and easy Ingredients:
1 small eggplant (peeled and sliced 1/4-inch) |
3/4 lb extra lean ground beef |
1/2 cup onion (chopped) |
8 ounces tomato sauce |
2 teaspoons garlic (minced) |
1 tablespoon light margarine |
4 teaspoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground cayenne pepper |
3/4 cup low-fat milk |
3 tablespoons parmesan cheese (grated) |
Directions:
1. .Cook eggplant in 1/2 boiling water in covered skillet about 6 minutes or till tender, drain.
2. In same skillet brown beef , garlic, & onion. Drain, and add tomato sauce. Bring to boiling; reduce heat. Simmer uncovered about 5 minutes or till desired consistency. Remove from heat.
3. In small saucepan melt margarine, stir in flour, salt, and pepper. Stir in milk all at ounce. Cook and stir till thickened d bubbly. Remove from heat.
4. Spray a 10x6x2 baking dish with cooking spray. Arrange 1/2 of the eggplant in dish. Spoon meat mixture atop, then top with remaining eggplant slices. Pour sauce over all ingredients. Sprinkle with parmesan.
5. Bake uncovered for 30 minutes or till heated through and top is golden.
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