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Ingredients Jump to Instructions ↓

  1. 2 large eggplants , peeled, sliced lengthwise into 1/4 inch noodle-like strips

  2. cooking spray (olive oil spray is best)

  3. 1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage

  4. 2 tablespoons olive oil

  5. 2 onions , chopped

  6. 3 cloves chopped garlic

  7. 1 red pepper, chopped

  8. 1 (16 ounce) package sliced mushrooms

  9. 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)

  10. 1 teaspoon fennel seed

  11. salt and pepper

  12. 1 teaspoon red pepper flakes (if you dare!)

  13. 1 (10 ounce) package frozen chopped spinach

  14. 1 cup red wine or 1 cup vodka

  15. 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)

  16. 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)

  17. 2 cups low-fat ricotta cheese

  18. 2 eggs

  19. 3 green onions , chopped

  20. 3 cups shredded lowfat mozzarella cheese

  21. 1/2 cup parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees.

  2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.

  3. Cook slices 5 minutes on each side.

  4. Lower oven temp to 375.

  5. Brown meat, onion and garlic in olive oil for 5 minutes.

  6. Add red pepper and mushrooms, and cook 5 minutes.

  7. Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.

  8. Blend ricotta, egg and onion mixture.

  9. Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.

  10. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.

  11. Repeat.

  12. Add last layer of sauce, then mozzarella and parmesan on top.

  13. Cover with foil and bake at 375 degrees for 1 hour.

  14. Remove foil and bake or broil another 5-10 minutes until cheese is browned.

  15. Let it rest 10 minutes before slicing, if you can wait that long!

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