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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Delicious and easy dish. Good for people who like lasagne but trying to cut back on carbs. If you have a George Foreman grill (or similar) grill eggplant slices for a few minutes or until tender. You can also buy already sliced and grilled eggplant to make it easier. I use a grill for the eggplant and lite sour cream with great results. Ingredients:
2 large eggplants, sliced or 20 slices of chargrilled eggplants |
olive oil flavored cooking spray |
1 yellow onion, diced |
2 garlic cloves |
500 g lean ground beef |
1 (400 g) can chopped tomatoes |
salt and pepper |
3/4 teaspoon ground nutmeg |
3/4 cup flat leaf parsley, chopped |
1/2 cup fresh parmesan cheese, grated |
300 ml sour cream |
1 egg, beaten |
Directions:
1. Preheat oven to 190 degrees Celsius.
2. If using fresh eggplants – spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
3. Bake eggplant slices for about 20 minutes or until tender.
4. Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
5. Add mince meat to onion mixture and brown.
6. Add tomatoes and 1/4 tsp nutmeg to meat, simmer for approximately.
7. 15-20 minutes.
8. Combine parmesan cheese, 1/4 cup of the parsley and 1/4 tsp nutmeg in one bowl.
9. Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
10. Layer half eggplant slices over base of a baking dish (such as lasagne dish).
11. Pour meat sauce over eggplant.
12. Sprinkle Parmesan mixture over meat.
13. Layer remaining eggplant over meat and parmesan.
14. Top with sour cream mixture.
15. Bake in heated oven for 40 minutes or until golden brown.
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