| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cream chees, Eggplant, Ground beef, Healthwise, Mushrooms | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef or ground turkey |
| 1 | md | Onion, chopped |
| 5 | c | Eggplant, peeled, cubed |
| 1 | cn | (8 oz) tomatoes, cut up |
| 1 | cn | (6 oz) chopped mushrooms, drained |
| 1/4 | c | Fresh parsley, snipped |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Dried oregano, crushed |
| 1/2 | ts | Dried rosemary, crushed |
| 1/4 | ts | Cinnamon |
| Salt and pepper | ||
| 2 | Eggs | |
| 1 | pk | (8 oz) Fat-free cream cheese, or Low Fat/cut up |
| 1 | c | Plain Low-fat yogurt |
| 1/4 | ts | Salt |
INSTRUCTIONS
Cook ground beef and onion in skillet until brown. Drain fat. Stir in eggplant cubes, tomatoes, chopped mushrooms, parsley, garlic and seasonings. Cook, uncovered for 15 minutes, stirring occasionally. Turn into 12x7" baking dish. Place eggs, cream cheese, yogurt and salt in blender. Cover and blend. Pour over meat. Bake at 350° for 15-20 minutes. MC formatting by bobbi744@sojourn.com NOTES : Per 1/6th of recipe: 355.6 calories, 22.5 g. fat, 57.9%CFF, 133 mg. cholesterol Can do partly in the Microwave. Recipe by: Unknown Posted to MC-Recipe Digest V1 #664 by Roberta Banghart <bobbi744@sojourn.com> on Jul 10, 1997
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