Oxmoor House
8 servings.


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2 medium eggplants, peeled
Vegetable cooking spray
1 pound lean ground lamb
2 cups chopped onion
4 cloves garlic, minced
1/2 cup dry red wine
3 tablespoons no-salt-added tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/2 cup chopped fresh parsley
2 tablespoons reduced-calorie margarine
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1 cup part-skim ricotta cheese
1/2 cup frozen egg substitute, thawed
1/4 teaspoon grated nutmeg
3/4 cup fine, dry breadcrumbs, divided
1/4 cup grated Parmesan cheese


Slice eggplants crosswise into 1/4-inch-thick slices. Coat a baking sheet with cooking spray. Place eggplant on baking sheet, and coat slices with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 9 minutes on each side or until eggplant is browned. Set aside.

Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meat, onion, and garlic; cook until meat is browned, stirring until it crumbles. Drain meat mixture, and pat dry with paper towels. Wipe drippings from skillet witha paper towel.

Return meat mixture to skillet; add wine and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until liquid evaporates. Stir in parsley; set aside.

Melt margarine in a medium saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Remove from heat, and stir in ricotta cheese, egg substitute, and nutmeg.

Coat a 13- x 9- x 2-inch baking dish with cooking spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Place half of eggplant in dish; top with half of meat mixture and 1/4 cup breadcrumbs. Repeat layers with remaining eggplant, meat mixture, and breadcrumbs. Pour ricotta cheese mixture over meat mixture, and top with Parmesan cheese. Bake, uncovered, at 375° for 50 minutes or until golden. Let stand 15 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 286
Caloriesfromfat 32 %
Fat 10.3 g
Satfat 4.1 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 24.1 g
Carbohydrate 25 g
Fiber 0.0 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 450 mg
Calcium 0.0 mg