NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Ground Beef

1 medium Eggplant (approx. 100g)

1 cup Cauliflower (approx. 100g)

1/2 cup Low-Fat Milk (2%)

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1 small Onion

2 cloves Garlic

1 tablespoon Parmesan Cheese

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C). Slice the eggplant into 1/4-inch thick rounds, lightly salt them, and set aside for moisture removal.

• 2

  Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and softened.

• 3

  Add the lean ground beef to the skillet, season with salt and pepper, and cook until browned. Remove from heat and set aside.

• 4

  Lightly rinse the eggplant slices to remove excess salt and pat dry. Grill or roast the slices for 3-4 minutes per side until tender, then set aside.

• 5

  For the creamy cauliflower bechamel, steam the cauliflower until very tender. Transfer it to a blender along with the low-fat milk, whole wheat flour, a pinch of salt and pepper, and blend until smooth. Stir in the Parmesan cheese.

• 6

  In a baking dish, layer the ingredients starting with a layer of roasted eggplant, then spread a portion of the beef mixture, and drizzle a layer of the cauliflower bechamel sauce. Repeat the layers, finishing with a topping of the creamy sauce.

• 7

  Bake in the preheated oven for 20-25 minutes until the casserole is heated through and the flavors meld together. Optionally, broil for 2-3 minutes at the end for a lightly golden top.

• 8

  Remove from the oven and let it rest for a few minutes before serving.