Eggplant Bake Recipe

Good for side or main dish.

• Meal Type: Entree
• Ethnicity: Italian
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 1 small eggplant (12 to 14 oz.)
• 3/4 lb. ground beef or lamb
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. margarine
• 4 tsp. all-purpose flour
• 1/4 tsp. salt
• 1 dash pepper
• 3/4 c. skim milk
• Nonstick spray coating
• 3 Tbsp. grated Parmesan cheese

Directions

1. Peel and cut the eggplant into 1/2 inch slices. In a large skillet, cook eggplant in 1/2 inch of boiling water, covered, about 6 minutes or until tender. Drain. In the same skillet, cook ground beef, onion, and garlic till beef is no longer pink. Drain off fat. Stir in tomato sauce. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or till desired consistency. Remove from heat.
2. Meanwhile, prepare sauce. In a small saucepan, melt margarine. Stir in flour, salt, and pepper. Stir in skim milk all at once. Cook and stir till thickened and bubbly. Remove from heat; set aside.
3. Spray 10X6X2 inch baking dish with nonstick spray coating. Arrange half of the eggplant in dish. Spoon meat mixture atop, then top with remaining eggplant slices. Pour sauce over all ingredients. Sprinkle with Parmesan cheese. Bake, uncovered, in a 325 degree oven for 30 minutes or till heated through and top is golden.
4. Serves 4