POINTS® Value |  5
Servings | 6
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Moderate

main meals | This Greek casserole is perfect for a cold winter night. We tinkered with the sauce to create a wonderful hearty variation without all of the fat.

2 medium raw eggplant, peeled and cut into 1/2-inch-thick slices
1 tsp table salt, or more to taste, divided
1 Tbsp vegetable oil
1 pound raw lean ground beef
1 small onion(s), chopped
1 medium garlic clove(s), finely chopped
8 oz canned tomato sauce
1/3 cup wine, red
1/8 tsp dried oregano, or more to taste
1/8 tsp ground cinnamon
1 large egg white(s), beaten
1 tsp dried parsley
1/4 cup grated Parmesan cheese

Instructions


1. Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
3. In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
4. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
5. Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.
6. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.