| Servings |
people
|
Ingredients
- 8 oz ground beef OR chicken
- 4 eggs
- 1/4 cup egg whites
- 2 cups eggplant sliced thin
- 1 cup tomato sauce
- 2 tsp olive oil
- Italian Herbs Blend to taste
- salt and pepper to taste
Ingredients
|
Instructions
- Preheat oven to 350 F.
- Thinly slice the eggplant into into thin noodle-like slices and set aside in a colander to release the moisture.
- Cook the ground meat (your choice of either chicken OR beef), adding tomato sauce, spices, salt, and pepper.
- In a large measuring cup beat the eggs.
- Brush the bottom of an 8x8 pan with olive oil.
- Use a paper towel to pat the eggplant. Line the baking pan with half of the slices.
- Add a layer using half of the meat sauce.
- Pour half of the egg mixture over the top of the meat sauce.
- Add another layer of sliced eggplant using the rest of the slices.
- Add the rest of the meat sauce on top, followed by the rest of the egg mixture.
- Bake for 30 to 40 minutes.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 2 cups of occasional vegetables and one complete dinner protein. Italian Herb Blend