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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!