Thank goodness, I finally found a recipe using ground beef (or in my case ground venison) that wasn’t chili. Nothing against chili. It’s just that we make it too much with all the ground venison we have in the freezer.
The recipe, from a Weight Watchers recipe board member, is for beef and eggplant bake. Luckily, I have an eggplant and peppers in the fridge. I don’t have Italian bread crumbs, but will fake it with Italian seasonings and regular bread crumbs.
Beef and eggplant bake
(from the kitchen of STARFISH7)
Ingredients:
|
Makes 8 servings. |
- 1 ¼ lbs ground very lean beef (93%) (or in my case, ground venison)
- 1 onion, chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 1 large eggplant, cubed (1 ½ lbs)
- 1 28oz can crushed tomatoes
- ¾ cup Italian breadcrumbs
- 1 tsp basil
- ¼ cup grated parmesan cheese
Directions:
- Preheat oven to 350.
- Spray 13×9 pan with cooking spray.
- In a very large non-stick skillet sprayed with cooking spray sauté ground beef, onions, peppers and garlic until tender.
- Add eggplant, tomatoes, breadcrumbs and basil.
- Bring to a boil stirring as needed. Reduce heat and simmer 10 minutes.
- Transfer to prepared pan, cover with foil and bake for 45 minutes.
- Remove cover and sprinkle with the parmesan cheese.
- Bake 15 minutes or until browned.
- Let stand 10 minutes before serving.
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