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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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So delicious! Comes from a Weight Watchers recipe. Ingredients:
2 medium eggplants, peeled and cut into 1/2-inch-thick slices |
1 teaspoon table salt (or more) |
1 tablespoon vegetable oil |
1 lb lean ground beef |
1 small onion, chopped |
1 garlic clove, finely chopped |
8 ounces canned tomato sauce |
1/3 cup red wine |
1/8 teaspoon dried oregano (or more) |
1/8 teaspoon ground cinnamon |
1 large egg white, beaten |
1 teaspoon dried parsley |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt, cover with paper towels and let stand 15 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
3. In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
4. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
5. Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes.
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