Egg Recipes

Ingredient recipes:

2 medium eggplants, ends trimmed and thinly sliced lengthwise (1/4-inch slices) 1 tablespoon + 1 teaspoon olive oil 

1 cup finely chopped onions 

10 ounces extra-lean ground beef (10% or less fat) 

1 1/2 cups chopped canned plum tomatoes with juice 

1 tablespoon chopped fresh mint or basil 

1 tablespoon chopped fresh flat-leafed parsley 

1 teaspoon dried oregano leaves 

Salt and freshly ground black pepper to taste 

2 ounces (2 tablespoons) regular long-grain rice, boiled 2 

minutes and drained 

1 1/2 ounces grated Parmesan cheese 

Lightly salt eggplant and let stand for 1/2 hour. 

Preheat broiler 15 minutes. Wipe eggplant slices with paper 

towels to remove excess moisture and salt. Spray both 

sides of eggplant lightly with nonstick cooking spray, and 

place on rack about 4 inches from heat. Broil on each side 

for about 3-4 minutes or until slices are soft and turn 

golden. Set aside. Lower oven temperature to 350oF. 

In a 10-inch nonstick skillet, heat oil; add onions. Saute 

until onions are translucent, about 5-6 minutes. Add beef; 

saute until it loses its red color and browns slightly, about 

4 minutes. 

Add tomatoes, mint, parsley, oregano, salt and pepper; 

lower heat very slightly and simmer until mixture thickens 

somewhat, about 10 minutes. Mix in rice. 

Spray a 3-quart ovenproof casserole lightly with nonstick 

cooking spray. In the casserole, place a layer of eggplant, 

then a layer of meat sauce. Continue layering, ending with 

meat sauce. Sprinkle with cheese and bake about 35 

minutes, until hot and bubbly. 

Makes 4 Servings Eggplant and Beef Casserole 

EACH SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 4 1/4 

Vegetables, 2 1/2 Proteins, 1/2 Bread