Wednesday, October 19, 2011



2 medium Italian eggplant (1½ pounds)
1 pound ground beef chuck
1 cup spicy no sugar added tomato sauce
4 medium portabello mushroom caps (about 12 ounces), stems and gills removed
¼ cup extra virgin olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
2 cups ricotta cheese
10 ounces frozen leaf spinach, thawed and squeezed dry
2 eggs, slightly beaten
¼ cup Parmesan cheese
1 pound mozzarella cheese, sliced


Broiled eggplant stands in for lasagna noodles in this robust dish.

1. Trim eggplants, but leave peel on; slice lengthwise ¼-inch to ⅓-inch thick. Layer in a colander, salting each layer. Let stand in the sink or over a bowl for 15 minutes to drain bitter juices.

2. Meanwhile, in a heavy medium skillet over medium heat, cook beef, breaking it up with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.

3. Brush mushrooms lightly with olive oil; season with salt and pepper. Cook 4 minutes per side in a large skillet over medium heat until lightly browned. Cut into ½-inch slices; set aside.
4. Heat broiler. Pat eggplant dry. Brush olive oil on both sides. Broil 3 minutes per side until just beginning to char; set aside to cool slightly. Reduce oven temperature to 400°F.

5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs and Parmesan cheese. Pulse until blended. Add pepper.
6. Lightly oil a 13- by 9-inch glass baking dish. Arrange half the eggplant slices in an even layer, overlapping slightly. Top with half the mozzerella and all the mushrooms. Spoon on half the meat sauce, then spread all the ricotta mixture, in an even layer. Top with the remaining eggplant, followed by the remaining sauce and the mozzarella.
7. Bake about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.


Vegetables, Main Course, Beef, Italian, Phase Two, Phase Three, Phase Four.

Nutritional Information
Per Serving:

Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 24 grams
Fat: 26 grams
Calories: 358

Recipe Information:

Makes: 12 servings
Prep Time: 0:30:00
Marinate Time: 0:00:00
Cook Time: 0:45:00
Cool Time: 0:00:00

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