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Recipe Summary

prep:
45 mins
cook:
25 mins
total:
1 hr 10 mins
Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel eggplants, and cut crosswise into 1/4-inch-thick slices. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray. Bake at 375° for 25 minutes or until eggplant is tender and lightly browned, turning once. Let cool slightly.

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

  • Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.

  • Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture. Combine breadcrumbs and cheese in a small bowl. Sprinkle crumb mixture over soup mixture. Bake, uncovered, at 375° for 25 minutes or until browned and bubbly.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

248 calories; calories from fat 28%; fat 7.8g; saturated fat 2.7g; mono fat 0g; poly fat 0g; protein 22.9g; carbohydrates 23.3g; fiber 4.2g; cholesterol 59mg; iron 0mg; sodium 685mg; calcium 0mg.
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