Ww No Fuss Eggplant (Aubergine) Parm |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Even better reheated. I freeze individual cooked portions,take it to work, & nuke it. Ingredients:
1 eggplant |
26 ounces tomato sauce (i like paul neuman's sausage & peppers) |
1 lb lean beef (optional) |
12 -16 ounces shredded low-fat cheese (any flavor you like, or mix 2) |
Directions:
1. Saute or nuke the beef & drain.
2. Cut eggplant in half the long way. Put the cut side down, then very, very thinly slice it. (I use a Mandoline).
3. Put a thin layer of sauce in a 9x13 glass pan.
4. Layer the ingredients as follows: 1/2 the eggplant, all of the beef, 1/2 of the sauce, the other 1/2 of the eggplant, the rest of the sauce, top with all of the cheese.
5. Cover with an inverted dish. Nuke 20 minutes, then let it sit 5-10 minutes.
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