Yield: 6 Servings
|2½ teaspoon||Onion powder|
|1½ pounds||Ground Beef or Turkey|
|2½ tablespoon||Tomato paste|
|½ teaspoon||White pepper|
|⅛ teaspoon||Ground nutmeg|
|8 ounces||Tomato or vegetable juice|
|⅓ cup||Bread crumbs|
|4 teaspoons||Corn or olive oil|
|1⅓ cup||Skim milk|
|⅛ teaspoon||White pepper|
|2½ tablespoon||Grated parmesan cheese|
1. Preheat oven to 375~ 2. Peel and cut the eggplants crosswise in ¾" thick slices. Sprinkle each side with onion powder and paprika.
Line a large baking sheet with foil. Place the eggplant on the baking sheet and bake for 30 minutes. Set the eggplant aside and reduce the oven temp. to 325. (if desired, spray the eggplant quickly with Olive oil cooking spray) 3. Heat a 12" skillet over med. heat and add onions and ground meat. Cook till onions are soft. (if desired, spray the skillet with olive oil cooking spray) Add the bay leaves, tomato paste, pepper, nutmeg, and thyme. Saute, stirring frequently, until the meat it totally cooked. Remove from heat and remove bay leaves. 4. In a small pot, heat the juice (can also use tomato sauce, if desired) to a simmer. REmove from heat, stir in the bread crumbs, and let sit for 15 minutes. 5. In another bowl, beat agg whites until stiff. 6. Add the bread crum mixture and egg whites to the meat and set aside. 7. To make the white sauce, in a skillet heat the oil over low heat. Sprinkle the flour into the oil, stirring to incorporate.
Slowly add the milk, and, using a wooden spoon or whisk, stir continually until the sauce thickens and has no lumps. Season with salt, nutmeg, pepper and cheese. Cook for 1 minutes more and remove from heat. 8. To assemble the dish, layer half the eggplant slices on the bottom of a bake and serve dish about 10X12". Top with meat mixture, then cover with the remaining eggplant slices. Pour the sauce on top and bake, uncovered, for about 30 minutes.
*Each serving has about 253 calories, 20 g. protein, 10⅕ grams of total fat (6.9 g. unsaturated fat, 3⅒ saturated fat)