Eggplant Parmesan

I had this recipe for over 20 years. One day I decided to try eggplant for the first time and I was on this diet and this was in the cookbook. I hope you enjoy this

Eggplant Parmesan

12 ozs lean ground beef
2 cloves of garlic, peeled and crushed
1 medium onion, finely chopped
3 1/2 cups canned tomatoes
3/4 cup tomato paste
1 tsp salt
1/4 tsp pepper
1/2 tsp each oregano and basil
1 1/2 Ib eggplant
1/3 cup parmesan cheese
4 oz skim milk cheese, 7%MF, grated

Saute ground beef in large frying pan sp and discard fat. rayed with nonstick spray. When meat is browned, put into sieve; drain off fat. Return meat to pan. Add next 8 ingredients. Simmer for 30 mintues uncovered. Meanwhile, peel and slice eggplant into 8 thin, round slices. Place on cookie sheet and broil until slightly browned. Turn slicesover and broil other side.

Preheat oven to 350 F

In a 8" square baking dish put 4 of the larger slices of the eggplant. Cover with 1/3 of the sauce, 1/2 of the Parmesan and 1/2 of the skim milk cheese. Repeat layers of eggplant, sauce and cheeses. Cover with remaining sause. Bake for 30 minutes

Yield 4 servings

353 calories
30 gram protein
15 grams fat
26 grams carbohydrate
107 mg cholestrol
1603 mg sodium

Food groups
4 lean meat
1 bread
1 Vegetable
the high carbohydrate content counts as one bread. Serve with a salad or extra veges.  You can use ground chicken or turkey or even those ground vegetarian tofu. 

You can use ground chicken or turkey or even those ground vegetarian tofu. 

Last time I made eggplant parm it had no meat or meat like substance.  There is animal protein from the cheese.

Skipping the meat altogether would be an option as well.