Cooking in the Lite

Filling, delicious and healthy, too!

• 1 large eggplant, washed, sliced 1/4 inch deep rounds
• 1 lb ground turkey or chicken
• 2 cups marinara sauce (home made or purchased)
• 1 cup low fat mozzarella cheese, shredded
• 1 cup low fat Parmesan cheese, shredded
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbs oregano, freshly chopped if possible
• 1 tsp dill
• 1 tbs extra virgin olive oil

Slice the eggplant
Place the rounds in a large bowl of warm water and set aside
Caramelize the onions and garlic and remove from the pan
Brown the ground meat
Add the onions, garlic and spices to the browned ground meat
Remove the eggplant rounds and pat dry
Place olive oil in a separate skillet, heat and lightly brown the eggplant
Spray a 6 inch round oven-proof casserole lightly with olive oil
Cover the bottom of the casserole with marinara sauce

Begin layering as follows:
eggplant
meat - 1/2 of the meat
cheeses
marinara
eggplant
meat - remaining half of the meat
cheeses
marinara
eggplant
marinara
cheese

Bake at 350 degrees for 30 minutes

Wonderful with a simple salad drizzled with apple cider vinegar and extra virgin olive oil

Serves Four

Each serving contains approximately 12 carbs and 40g protein, depending on the type of meat used and the marinara sauce. If you are watching your carbs there are some prepackaged marinara sauces that are carb conscious. If you are concerned about organic, try one of the prepackaged organic sauces. They aren’t bad at all.

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