Eggplant #2

EGGPLANT LASAGNA
Ingredients:
Noodles:
2 large eggplants: peeled, sliced lengthwise into ¼ inch noodle-like strips
Meat Sauce:
1 ½ lbs ground beef
2 Tbsp olive oil
2 onions, chopped
3 cloves garlic, chopped
1 (16 ounce) package sliced mushrooms
2 Tbsp Italian seasoning
1 tsp fennel seed
Salt and pepper to taste
1 (10 ounce) package frozen chopped spinach
1 c red wine or vodka
1 (28 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
Cheese mixture:
2 c low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 c shredded low-fat mozzarella cheese
½ c Parmesan cheese

Directions: Preheat oven to 425 degrees. Spray cookie sheet, arrange eggplant slices and season with salt and pepper. Cook slices 5 minutes on each side and remove from oven. Lower oven temp to 375 degrees. Brown meat, onion, and garlic in olive oil for 5 minutes. Add red pepper and mushrooms and cook 5 minutes. Add spinach, tomatoes, spices and wine/vodka and simmer for 5-10 minutes. Blend ricotta, egg and onion mixture. Spread 1/3 of meat sauce in bottom of 9x13x2 glass pan. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan. Repeat. Add last layer of sauce, then mozzarella and parmesan on top. Cover with foil and bake at 375 degrees for 1 hour. Remove foil and bake for another 5-10 minutes until cheese is browned. Let it rest for 10 minutes after removing from oven.

Makes: 8 servings

Calories: 663
Fat: 27.8 gm
Carbohydrate: 28.6 gm
Protein: 60.9 gm

From: unknown

**Please note I think that this is really a big enough recipe to accomodate 10 servings or more which affects the per serving calories and nutrient breakdown--KOG