INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 375~ 2. Peel and cut the eggplants crosswise in 3/4"
thick slices. Sprinkle each side with onion powder and paprika. Line a
large baking sheet with foil. Place the eggplant on the baking sheet and
bake for 30 minutes. Set the eggplant aside and reduce the oven temp. to
325.   (if desired, spray the eggplant quickly with Olive oil cooking
spray) 3. Heat a 12" skillet over med. heat and add onions and ground meat.
Cook till onions are soft.    (if desired, spray the skillet with olive oil
cooking spray) Add the bay leaves, tomato paste, pepper, nutmeg, and thyme.
Saute, stirring frequently, until the meat it totally cooked. Remove from
heat and remove bay leaves. 4. In a small pot, heat the juice (can also use
tomato sauce, if desired) to a simmer. REmove from heat, stir in the bread
crumbs, and let sit for 15 minutes. 5. In another bowl, beat agg whites
until stiff. 6. Add the bread crum mixture and egg whites to the meat and
set aside. 7. To make the white sauce, in a skillet heat the oil over low
heat. Sprinkle the flour into the oil, stirring to incorporate. Slowly add
the milk, and, using a wooden spoon or whisk, stir continually until the
sauce thickens and has no lumps. Season with salt, nutmeg, pepper and
cheese. Cook for 1 minutes more and remove from heat. 8. To assemble the
dish, layer half the eggplant slices on the bottom of a bake and serve dish
about 10X12". Top with meat mixture, then cover with the remaining eggplant
slices. Pour the sauce on top and bake, uncovered, for about 30 minutes.
*Each serving has about 253 calories, 20 g. protein, 10.2 grams of total
fat (6.9 g. unsaturated fat, 3.1 saturated fat)
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 23, 1998

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