(Serves 12)



2 large eggplants, peeled, sliced lengthwise into 5mm sheet-like strips

olive oil cooking spray

salt and pepper

750g lean beef or ostrich mince

2 tbs olive oil

2 onions, chopped

3 cloves chopped garlic

1 red pepper, chopped

450g sliced mushrooms

2 tbs italian herb seasoning (or mix of oregano, basil and thyme)

1 tsp fennel seeds (optional)

salt and pepper

1 tsp red pepper flakes

300g frozen chopped spinach

1 cup red wine (optional)

800g tomato sauce(or large jar sugar free sauce if you can find it)

400g can diced tomatoes (for less sugar, 3 chopped roma tomatoes)

2 cups low-fat ricotta cheese

2 eggs

3 green onions, chopped

3 cups shredded low fat mozzarella cheese

1cup parmesan cheese



Preheat oven to 210’C. Spray cookie sheet, arrange eggplant slices and season with salt and pepper. Cook slices 5 minutes on each side. Lower oven temp to 180’C. Brown meat, onion and garlic in olive oil for 5 minutes. Add red pepper and mushrooms, and cook 5 minutes. Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes. Blend ricotta, egg and onion mixture. Spread 1/3 of meat sauce in bottom of 9” x 13” 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 or broil another 5-10 minutes until cheese is browned. Let it rest 10 minutes before slicing, if you can wait that long! *Food .com*


Nutritional Information:

Per serving: calories 229; total Fat 7.1g; sat fat 3.1g; cholesterol 40mg; sodium 958.8mg; carbs 24.3g; dietary fibre 2.7g; sugar 6.7g; protein 19.8g

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