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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A delicious recipe using eggplant and ground beef. Very healthy too. Ingredients:
2 eggplants, unpeeled and cut crosswise into 1/4-inch slices |
2 cups skim milk |
1 g white onion, 1 slice |
1 bay leaf |
1 large onion, fresh chopped |
2 lbs extra lean ground beef |
1/2 teaspoon salt, divided |
1 teaspoon pumpkin pie spice |
1/4 teaspoon red pepper flakes |
1/8 teaspoon black pepper |
15 ounces tomatoes, canned, drained and chopped |
1 tablespoon margarine |
3 tablespoons all-purpose flour |
1 tablespoon dry parmesan cheese, grated |
Directions:
1. Place the eggplant slices on a coated baking sheet.
2. Broil the eggplant until lightly browned, about 5 minutes on each side.
3. Heat the milk, just as small bubbles start to form, in a saucepan with onion slice and bay leaf. Remove from heat and discard the onion and bay leaf.
4. Sauté chopped onion.
5. Add ground beef, 1/4 teaspoon of salt, pumpkin pie spice, red pepper, and pepper to the onions. Continue cooking over medium heat for 8 minutes.
6. Drain meat on paper towels and wipe out skillet.
7. Return the meat to the skillet and mix in the tomatoes.
8. Cook for 5 minutes over medium heat.
9. Melt the margarine in a saucepan and stir in the flour, whisking constantly for 1 minute. Stir in the milk and the remaining 1/4 teaspoon salt. Cooking for 5 minutes stirring constantly.
10. Place half of the eggplant across the bottom of a coated 13 x 9 baking dish, then half of the meat mixture.
11. Repeat layers.
12. Pour the milk sauce over top and spread on the grated Parmesan cheese.
13. Bake dish for 45 minutes at 350 degrees.
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