(2 hrs prep to table)
5 tsp Olive Oil
14 oz Ground Bison*
4 oz Fat Free Feta
10 oz Light Ricotta Cheese
1/2 cup Egg whites/beaters
4 cups Eggplant
2 cups Canned Whole Tomatoes (drained and diced)
3 Tbsp Onion (finely minced)
2 tsp Garlic (finely minced)
1/4 tsp Pepper
2 tsp Oregano (dried)
1/2 tsp Cinnamon
1 1/2tsp Tomato paste
1/2 cup Water
Preheat Oven to 400 degrees F.
Clean and dry eggplant, then peel. Slice into 1/4″ slices.
Measure volume as you slice to make sure you get full 4 cups. Arrange slices on a lightly sprayed parchment lined cookie sheet. Use 3 tsp olive oil to lightly brush the eggplant slices. Place in oven and bake for 20-30 minutes, until soft and golden.
Spray a deep lasagna or 3 qt casserole dish with cooking spray. Remove eggplant from oven and transfer eggplant in even layer to bottom of prepared dish.
Set oven to 375 degrees F.
In a large saucepan warm remaining oil over medium heat. Add onion and garlic and cook until onion is tender. Keep heat medium-low and add ground bison. Stir consistently and cook until meat is just browned all over. It is important to cook this meat slowly at a
lower temp to prevent it from drying out. After browning, remove immediately from heat and cover.
In a bowl, combine tomatoes, tomato paste, water, oregano, cinnamon and pepper. Add mixture to the skillet incorporate fully. Return skillet to stove and continue cooking over medium-low heat or until
liquid has been absorbed/reduced. Spread meat mixture evenly atop eggplant layer.
In a medium bowl blend ricotta, feta, and eggs. Pour mixture over over eggplant and meat layers and spread evenly. Place in oven and bake for 40-45 minutes or until top begins to turn golden brown.
Remove and let set for 15-20 minutes before slicing and serving.
Makes 4 complete portions, each contains:
1 Lean, 3 green, 3 condiments, 1 1/3 fat
*While Bison is the ideal choice for this recipe, Extra Lean Ground Turkey may be substituted if you can not locate this lean choice.