Ingredients:

  • 2 large eggplants (approx. 3 lbs / 1.36 kg), sliced lengthwise into 1/4-inch planks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 lb lean ground beef (90% lean)
  • 2 cups crushed tomatoes
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 2 cups shredded part-skim mozzarella
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Arrange eggplant planks on a baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Brush both sides of the eggplant planks with olive oil. Roast at 400°F (200°C) for 10-12 minutes until edges are slightly browned and the center is flexible. Set aside.
  3. In a skillet over medium-high heat, brown the lean ground beef until no pink remains. Drain any excess fat.
  4. Stir in minced garlic and tomato paste; cook for 2 minutes until fragrant.
  5. Pour in crushed tomatoes, oregano, and pepper. Simmer on low for 10 minutes until the sauce is thick and concentrated.
  6. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.