Ingredients
- 2 medium eggplants, peeled and sliced ¼ inch thick
- 2 cups low-fat cottage cheese
- 2 cups fat free ricotta cheese
- 1 medium onion, diced
- 1 pound very lean cooked ground beef – at least 93% lean
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 jar pasta sauce (or 16 ounces of your favorite family traditional red gravy recipe)
- ½ cup grated parmesan cheese
- Salt and pepper
Procedure
In 9x13 dish, sprayed with cooking spray, first place a layer of eggplant covering the bottom of the dish. Then layer ½ mixture cottage cheese/ricotta blend, then ½ of the diced onion, 8 ounces of ground meat, ½ bag of shredded mozzarella, and a dash of salt and pepper. Repeat the above, and finish with a third layer of eggplant slices. Top with jar of pasta sauce. Sprinkle with parmesan, and bake at 350 degrees for 90 minutes. Yields 12 servings
Note: Ground turkey breast or vegetarian ground meat may be used in place of ground beef.
Nutrition Facts per Serving:
- 210 Calories
- 8 grams fat
- 2 grams saturated fat
- 9 grams carbohydrates
- 2 grams fiber
- 25 grams protein