Tuesday, February 8, 2011

Low Calorie Eggplant Bake

I still had some leftover eggplant from last week so I pulled out my cook books until I found this recipe. Like a lot of recipes, it can be modified. I used Mozzarella instead of Parmesan cheese. At 255 calories a serving (the recipe makes 4), this makes a pretty satisfying meal.


1 small eggplant
3/4 lb lean ground beef or turkey
1/2 cup chopped onion
1 clove garlic, minced
1 8 ounce can of tomato sauce
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons grate Parmesan cheese


  1. Cook eggplant in skillet with 1/2 inch of boiling water, covered. Should take about 6 minutes unless you're me and you get distracted by the dishwasher that needs unloading. Drain water and set eggplant aside.
  2. In same skillet, cook ground beef, onion and garlic until beef is brown and onions are tender.
  3. Add tomato sauce. Bring to boil. Simmer uncovered for 5 minutes. Remove from heat.
  4. In small saucepan, melt butter. Stir in flour, salt and pepper. Add milk and stir until it's thickened to the consistency of a sauce. Remove from heat.
  5. In a casserole dish that you've sprayed with nonstick whatever, place half of your eggplant in the bottom. Cover with meat mixture. Add remaining eggplant.
  6. Pour sauce over eggplant and meat. Top with Parmesan cheese. 

Bake uncovered at 325 for 30 minutes.

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