Recipes

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Laura's Eggplant Parmigiana

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients
1 pound Laura's Lean Ground Beef or Ground Round
1 small onion, chopped
1 garlic clove, minced
1 (26-ounce) jar marinara sauce
2 medium-size eggplant, peeled and cut into 1/2 -inch slices
2 egg whites
3/4 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded Mozzarella cheese

Directions
1. Cook ground beef, onion and garlic in large skillet until meat is browned and onion is tender.
2. Add marinara sauce and simmer 10 minutes.
3. Dip eggplant in egg white and dredge in breadcrumbs. Place in a lightly greased 13-x 9-inch baking dish. Then place a layer of sauce over it.
4. Repeat eggplant layer then sauce; sprinkle with Parmesan cheese.
5. Bake, covered, at 375 F for 25 to 30 minutes. Top with mozzarella cheese and bake 5 more minutes or until cheese melts and sauce is bubbly.

Makes 6 to 8 servings.

Cooking Tip: When separating eggs, don't pass the yolk from shell half to shell half. Instead, use an egg separator so the bacteria present on the shell won't contaminate either the yolk or the white.

Nutritional Analysis Per Serving Based on 8 Servings

Using Laura's 92% Lean Ground Beef

CALORIES 307 (39% from fat); FAT 13.6g (sat 3.7g); PROTEIN 22.3g; CARB 25.0g; FIBER 5.7g; CHOL 41mg; IRON 3.1g; SODIUM 1039mg

Diabetic Exchanges: 1 starch; 2 vegetable; 2 high fat meat

Using Laura's 96% Lean Ground Round

CALORIES 297 (34% from fat); FAT 11.4g (sat 3.2g); PROTEIN 23.8g; CARB 25.0g; FIBER 5.7g; CHOL 41mg; IRON 2.2g; SODIUM 1047mg

Diabetic Exchanges: 1 starch; 2 vegetable; 2 medium fat meat