INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 450F. Spray large cookie sheet with olive oil cooking
spray. Place eggplant slices on cookie sheet, overlapping slightly if
necessary, and spray top side of slices. Bake eggplant 25 to 30 minutes,
until soft and browned. Remove eggplant from oven; turn oven control to
375F.
2. While eggplant is cooking, prepare rice as label directs, but do not add
salt, margarine, or butter.
3. Heat nonstick 12-inch skillet over medium-high heat. Add ground beef,
onion, and garlic, and cook until meat is browned, about 15 minutes. Stir
in salt, cumin, and cinnamon; cook 2 minutes longer. Remove skillet from
heat; stir in tomatoes with their puree, breaking up tomatoes with side of
spoon. Transfer meat mixture to large bowl: stir in cooked rice.
4. In shallow 2 1/2-quart casserole or glass baking dish, arrange half of
eggplant slices, overlapping slices to fit if necessary. Top with half of
meat mixture. Repeat with remaining eggplant slices and meat mixture.
5. Cover casserole and bake 15 minutes. Uncover casserole; sprinkle with
Parmesan cheese and bake, uncovered, 20 minutes longer or until filling is
hot in the center and bubbling around the edges.
Makes 8 main-dish servings. Each serving: About 300 calories, 14 g protein,
37 g carbohydrate, 11g total fat (4 g saturated), 35 mg cholesterol, 840 mg
sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy
Recipe by: Good Housekeeping 3/98
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23,
1998

A Message from our Provider:

“Peace starts with a smile.”