Eggplant Parmigiana

Eggplant Parmigiana


½ pound very lean ground beef
1 clove garlic, minced
1 cup fat-free spaghetti sauce
1 teaspoon Original Blend Mrs. Dash®
1 medium eggplant, peeled and cut into 1/2" thick slices
¼ cup grated fat-free Parmesan cheese, divided

In a large skillet sprayed with nonstick spray, brown beef and garlic. Mix in spaghetti sauce and Mrs. Dash®. Spread ½ of the eggplant slices in the bottom of an 8" by 12" baking pan sprayed with nonstick spray. Cover with half of the beef-spaghetti sauce mixture. Sprinkle with 2 tablespoons Parmesan cheese. Repeat with another layer of eggplant. Cover with the remaining beef-spaghetti sauce. Top with remaining Parmesan cheese. Cover tightly with lid or aluminum foil and bake in a preheated 350 degree oven for 50 to 60 minutes, or until eggplant is tender. Serves 4.

Per serving: 148 cal. (50% from fat); 10.6 g protein; 8.3 g fat (3.7 g sat); 6.8 g carbo.; 315 mg sodium; 31 mg chol.; 1.26 g fiber. Exchanges 1 high-fat meat, 1 vegetable.

B-man :wink: