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Greek Eggplant Casserole




Source of Recipe


Internet






List of Ingredients



• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1 lb. 97% ground beef
  
• 1 can (14.5 oz.) diced tomatoes
  
• 1/4 c tomato paste
  
• 1/2 tsp. ground cinnamon
  
• 1/4 tsp. ground allspice
  
• 2 eggplants, peeled and cut lengthwise into 1/4: slices
  
• 6 Tbsp. veg. oil
  
• 2 c. 1% milk
  
• 3 Tbsp cornstarch
  
• 1/2 c. grated Romano cheese
  






Instructions



1. Heat the broiler. Coat a 9"x9" baking dish and a large baking sheet with olive oil cooking spray.
   
2. Heat a large skillet with cooking spray over med.-hi heat. Cook the onion and garlic for 3 min., or until the onion begins to soften Add the beef and cook for 5-7 min., stirring often, or until the beef is browned and cooked thru. Stir in the tomatoes (with juice), tomato paste, cinnamon and allspice. Bring to boil. Reduced heat to low and simmer for 10 min.
   
3. Place half the eggplant in the prepared baking sheet and brush with 3 Tbsp. of the oil. Broil 6" from heat for 10 min. or until browned, turing once. Repeat.
   
4. Whisk together the mmilk and cornstarch in a small saucepan. Bring to a simmer over med heat and cook, whisking, for 8 min., or until thickened. Remove from the heat and stir in the cheese.
   
5. Layer half the eggplant in the baking dish, then half of the meat sauce. Repeat. Spread the cheese sauce on top. Broil 3 min. or until just starting to brown. OR, bake at 350 for 20 min. Serves 6. Calories/serving: 350; Fat: 20 g. Carbs: 20.7 g. Sodium: 340 mg.