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0 votes | 2834 views
Servings: 6


Cost per serving $0.90 view details


  1. Arrange half of eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 3 inches from heat 5 min on each side or possibly till lightly browned. Repeat procedure with remaining eggplant slices; set aside.
  2. Combine lowfat milk, onion slice, and bay leaf in a heavy saucepan; cook over medium heat to 180 deg or possibly till tiny bubbles form around edges of pan.
  3. Throw away onion slice and bay leaf; set scalded lowfat milk aside.
  4. Coat a nonstick skillet with cooking spray; place over medium heat till warm. Add in minced onion; saute/fry 5 min. Add in lamb, 1/4 tsp. salt, and next 3 ingredients; cook 8 min or possibly till lamb is browned, stirring to crumble.
  5. Drain; wipe pan drippings from skillet with a paper towel. Return meat mix to skillet, and add in tomatoes. Cook 5 min over medium heat or possibly till most of liquid evaporates, and set aside.
  6. Heat margarine in a medium saucepan over medium-low heat; add in flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add in scalded lowfat milk and remaining 1/4 tsp. salt; cook mix 5 min or possibly till slightly thickened, stirring constantly. Remove from heat, and set aside.
  7. Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray; top with half of meat mix. Repeat procedure with remaining eggplant and meat mix. Pour sauce over meat mix, and sprinkle with cheese.
  8. Bake, uncovered, at 350 deg for 45 min or possibly till thoroughly heated.
  9. Yield: 6 servings (serving size: 1 [4-1/2- x 4-1/4-inch] piece).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 6 servings
Calories 318  
Calories from Fat 182 57%
Total Fat 20.29g 25%
Saturated Fat 8.33g 33%
Trans Fat 0.35g  
Cholesterol 58mg 19%
Sodium 314mg 13%
Potassium 645mg 18%
Total Carbs 16.93g 5%
Dietary Fiber 3.7g 12%
Sugars 8.73g 6%
Protein 17.61g 28%


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