Ingredients:
2 medium eggplants, peeled and sliced
¼ inch thick
2 cups lowfat 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
½ cup grated parmesan cheese
Salt and pepper
210 Calories
8 grams fat
2 grams saturated fat
9 grams carbohydrates
2 grams fiber
25 grams protein
2 medium eggplants, peeled and sliced
¼ inch thick
2 cups lowfat 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
½ cup grated parmesan cheese
Salt and pepper
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:210 Calories
8 grams fat
2 grams saturated fat
9 grams carbohydrates
2 grams fiber
25 grams protein
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