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Ingredientes
- 2Â 1/2 med Eggplants
- 2Â 1/2 tsp Onion pwdr
- 2Â 1/2 tsp Paprika
- 1Â 1/2 med Onions,minced
- 1Â 1/2 lb Grnd Beef or possibly Turkey
- 3 x Bay leaves
- 2Â 1/2 Tbsp. Tomato paste
- 1/2 tsp White pepper
- 1/8 tsp Grnd nutmeg
- 1Â 1/2 tsp Thyme
- 8 ounce Tomato or possibly vegetable juice
- 1/3 c. Bread crumbs
- 2 x Egg whites
- Â Â WHITE SAUCE
- 4 tsp Corn or possibly extra virgin olive oil
- 2 Tbsp. Flour
- 1Â 1/3 c. Skim lowfat milk
- 1/2 tsp Salt
- 1/8 tsp Nutmeg
- 1/8 tsp White pepper
- 2Â 1/2 Tbsp. Grated parmesan cheese
Direcciones
- 1. Preheat oven to 375
- 2. Peel and cut the eggplants crosswise in 3/4" thick slices. Sprinkle each side with onion pwdr and paprika. Line a large baking sheet with foil. Place the eggplant on the baking sheet and bake for 30 min. Set the eggplant aside and reduce the oven temp. to 325. (if you like, spray the eggplant quickly with Extra virgin olive oil cooking spray)
- 3. Heat a 12" skillet over med. heat and add in onions and grnd meat.
- Cook until onions are soft. (if you like, spray the skillet with extra virgin olive oil cooking spray) Add in the bay leaves, tomato paste, pepper, nutmeg, and thyme.
- Saute/fry, stirring frequently, till the meat it totally cooked. Remove from heat and remove bay leaves.
- 4. In a small pot, heat the juice (can also use tomato sauce, if you like) to a simmer. REmove from heat, stir in the bread crumbs, and let sit for 15 min.
- 5. In another bowl, beat agg whites till stiff.
- 6. Add in the bread crum mix and egg whites to the meat and set aside.
- 7. To make the white sauce, in a skillet heat the oil over low heat. Sprinkle the flour into the oil, stirring to incorporate. Slowly add in the lowfat milk, and, using a wooden spoon or possibly whisk, stir continually till the sauce thickens and has no lumps. Season with salt, nutmeg, pepper and cheese. Cook for 1 min more and remove from heat.
- 8. To assemble the dish, layer half the eggplant slices on the bottom of a bake and serve dish about 10X12". Top with meat mix, then cover with the remaining eggplant slices. Pour the sauce on top and bake, uncovered, for about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 6 servings | |
| Calories 420 | |
| Calories from Fat 191 | 45% |
| Total Fat 21.29g | 27% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 421mg | 18% |
| Potassium 1280mg | 37% |
| Total Carbs 32.54g | 9% |
| Dietary Fiber 12.0g | 40% |
| Sugars 13.34g | 9% |
| Protein 27.54g | 44% |
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