South Beach Diet Eggplant Parmesan/Parmigiana

• Sauce
• 1/2 small onion, diced
• 1/4 tsp minced garlic, preferably fresh
• 1/4 c. olive oil
• 3- 15 oz. cans tomato sauce
• 1/2 cup water
• 1/4 cup red wine or more (Phase 2)
• 1/2-1 tsp Tony Chachere's More Spice Seasoning, optional
• dash of sweetener, optional (to mellow the sauce)
• 4 oz. canned/fresh mushrooms
• 1 1/2 lbs lean gr beef
• 8 oz. Morningstar Farms Griller Burger Style Crumbles

1. Spray 2 cookie sheets with olive oil (or Pam). Slice 2-3 small eggplants into 3/4-inch slices (not as bitter as the big ones...don't peel them). Now, spray the tops. At 350-degrees, bake for about 30 minutes, or until browned. Turn after about 15 minutes.
2. If using lean gr. beef saute it with onion and garlic in olive oil. Add tomato sauce through mushrooms. Stir well. Simmer for 30 min, stirring occasionally.
3. Mix together: 12 oz low-fat ricotta w/salt & pepper, a pinch of garlic, and 2-3 T. Parmesan cheese.
4. Layer in a 9 x 13 baking dish: 1 c. sauce (or more), eggplant, shredded mozzarella on EACH slice, eggplant, 1 T. ricotta mixture on EACH slice, mozzarella on EACH slice, a little sauce over each slice, and top with a little Parmesan.
5. Bake at 350-degrees about 30 min. or until cheese is hot and bubbly.

sauce, onion, garlic, olive oil, tomato sauce, water, red wine, chachere, mushrooms, lean, burger

Taken from www.epicurious.com/recipes/member/views/south-beach-diet-eggplant-parmesan-parmigiana-1225705 (may not work)