1. Preheat oven to 450F. Spray large cookie sheet with olive oil cooking spray. Place eggplant slices on cookie sheet, overlapping slightly if necessary, and spray top side of slices. Bake eggplant 25 to 30 minutes, until soft and browned. Remove eggplant from oven; turn oven control to 375F. 2. While eggplant is cooking, prepare rice as label directs, but do not add salt, margarine, or butter. 3. Heat nonstick 12-inch skillet over medium-high heat. Add ground beef, onion, and garlic, and cook until meat is browned, about 15 minutes. Stir in salt, cumin, and cinnamon; cook 2 minutes longer. Remove skillet from heat; stir in tomatoes with their puree, breaking up tomatoes with side of spoon. Transfer meat mixture to large bowl: stir in cooked rice. 4. In shallow 2 1/2-quart casserole or glass baking dish, arrange half of eggplant slices, overlapping slices to fit if necessary. Top with half of meat mixture. Repeat with remaining eggplant slices and meat mixture. 5. Cover casserole and bake 15 minutes. Uncover casserole; sprinkle with Parmesan cheese and bake, uncovered, 20 minutes longer or until filling is hot in the center and bubbling around the edges. Makes 8 main-dish servings. Each serving: About 300 calories, 14 g protein, 37 g carbohydrate, 11g total fat (4 g saturated), 35 mg cholesterol, 840 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 29.6mg||9 %|
|Sodium 65.2mg||2 %|
|Potassium 211.3mg||6 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 43.4g|
|Protein 13.3g||19 %|
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Calories per serving: 290
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