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.
Oxmoor House Cooking Light Collection
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