500g Extra Lean Mince
1 onion diced
1 small capsicum diced
2 tablespoons minced garlic
1 can no salt added diced tomatoes
2 tablespoons fresh minced basil (about 8 large leaves)
1 tablespoon dried oregano
Salt & Pepper
1 large eggplant, cut lengthwise into about 8 large slices)
1 zucchini cut lengthwise
1.5 cups low fat ricotta cheese
2 tablespoons parmesan cheese
220g light mozzarella
Preheat the oven to high
Place mince, onion, capsicum and garlic in a heated pan. Break up the mince and cook until brown
Add in diced tomatoes, basil, dried oregano, salt and pepper. Stir until well combined then reduce heat to low, cover and simmer. Stir every few minutes.
Place sliced eggplant and zucchini on large baking sheet coated with nonstick cooking spray. Important step, sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant. After eggplant and zucchini is done cooking, remove or cut off the skin of the eggplant.
While eggplant is cooking, you can mix together the ricotta, parmesan and egg in a medium bowl until well combined. Once eggplant is done cooking, remove the mince sauce from the heat Add 1/2 cup of meat sauce to the ricotta mixture and stir.
In a baking dish spread 1/2 of the mince sauce into the bottom. Place some of the eggplant and or zucchini slices evenly over meat sauce, spread on some of ricotta mixture, then use sprinkle mozzarella on top. Repeat layers again starting with the meat sauce, eggplant slices and ricotta mixture and finishing with the mozzarella on top. Cover with foil and bake for 40 min. Remove foil and cook for 5-10 minutes or until cheese is golden brown. Serves about 6