No, it’s NOT to good to be true, but it is too good to be my recipe. You can thank my mommy for this one. Battered and deep fried looks bad on everyone. If you just lifted weights, go ahead and serve this with a small side of whole wheat pasta, otherwise eat it alone.
Ingredients
| 1 large eggplant – cut into 1/4 inch slices | 136 kcal |
| Spray olive oil | 100 kcal |
| 1lb grass-fed ground beef (regular is OK too) | 800 kcal |
| 1 jar organic pasta sauce | 420 kcal |
| 2 cups low fat ricotta cheese | 480 kcal |
| 6oz fresh mozzarella – sliced | 360 kcal |
| 1 free-range, omega-3 egg | 70 kcal |
| Nutmeg | |
| Salt and pepper to taste |
Instructions
- Preheat oven to 400 F, and slice up eggplant.
- Roast sliced eggplant on a baking sheet for 7-8min on each side and set aside to cool. Lower oven to 350 F
- While eggplant is roasting brown the beef in a large pan, then add the pasta sauce. Turn off heat and mix well and set aside to cool.
- Mix ricotta cheese and egg and spices well.
- In a baking dish layer eggplant, meat sauce, ricotta cheese, mozzarella.
- Bake at 350 F for 30-40min.
Nutrition Facts
Servings – 6 @ 394 kcal