I also spend a LOT of time watching The Food Network!
Here's another awesome recipe...of course, its not EXACTLY how I saw it on the program...but its close. One thing The Food Network does...is inspire me.
For an 8x8 casserole, you will need 2 good size eggplants.
Preheat oven to 375
Slice eggplant into 1/4 inch thick slices then slice in half lengthwise.
Roast slices on a medium high temp cast iron pan or grill pan, no oil needed) until they start to turn a toasty brown, flip and brown the other side.
Set aside.
In a mixing bowl, put 1 small container of ricotta cheese and about a half cup of chopped dried or fresh parsley, mix well.
Brown 1 pound ground beef (93/7 so there isn't any extra grease in it),
Add 1 tbsp fennel seeds (or to taste, I like mine fennel-ly),
Add 1 tbsp chopped garlic at the end so you don't burn the garlic.
Immediately stir cooked meat into the ricotta/parsley mixture and mix well.
Let cool for about 10 minutes.
Stir in 3 egg whites.
Layer 1/2 cup sauce on the bottom of dish, layer half the eggplant, 1/2 the meat/cheese, the remaining eggplant, remaining meat/cheese mix and cover with 1/2 cup of sauce.
(You won't need much sauce with this because there is some moisture in the eggplant plus it doesn't soak up liquid like pasta would)
Top off with cheese of your choice. I used about 1 cup of low fat parmesan cheese (you seriously cannot taste the difference) and bake for about 30 minutes until cheese is golden brown.
After baking, let it set up for about 10-15 minutes before slicing.
Serving size is 1/4 of the casserole dish! No carbs! Or serve with a carb on the side....Yay for garlic bread!

