2 medium Eggplants, peeled and sliced in rounds
(8 oz per serving)
9 oz Ricotta Cheese
3 oz Mozzarella Cheese
6 oz Ground Meat, pre-cooked and seasoned
Sauce
3 cup Spaghetti or Tomato Sauce
Garlic, to taste
Italian seasoning to taste
1 c water
Optional
Add
canned or frozen Spinach
Directions
Preheat
oven to 350 degrees. Spray a 9”x11”
baking dish and a cookie sheet with nonstick spray. Place sliced Eggplant on cookie sheet. Season with Garlic powder, Salt and Pepper. Cook for about 10 minutes; turn Eggplant
slices, season and place in oven for another minute. Set Eggplant aside.
Assembly:
In the bottom of the baking dish place ¼ of sauce, spreading to cover bottom of
dish. Place one layer of the Eggplant
evenly across the bottom. Using ½ of the
Ricotta Cheese, spread a thin layer on each Eggplant slice. Cover with another ¼ of the Sauce and sprinkle
with ½ of the Mozzarella. At this
point you can add a layer of spinach for variation. Repeat with layers of Sauce, Eggplant, Ricotta,
Eggplant, Sauce, and remaining Mozzarella
Cover with
foil and bake until hot and Cheese has melted, about 45 minutes
Makes 6
servings.
Abstinent
Measuring
Each serving = 1 protein and 1 vegetable, If
spinach is used, include the additional vegetable.
Make It A
Meal
Enjoy with
a salad for lunch or a salad plus another vegetable for dinner
*contribution from Area
II Cookbook 2004
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