Recipe for Success January

Sal & Judy’s is the secret to keeping these eggplant stacks Eat Fit-approved. Their local Heart Smart Sauce is naturally low in sodium, made with clean ingredients that we could all have in our own kitchens. And Sal & Judy’s seasoning blends are lower in sodium but big on flavor. Incredibly versatile, this dish can also be made with Portobello mushrooms, zucchini, or yellow squash, and shrimp or chicken can be used in place of ground beef – or just go meatless.

Eggplant Napoleon

Makes 8 servings

1- 1/2 pounds extra lean ground beef

3 cloves garlic, chopped

1/2 onion, chopped

1 25-ounce jar of Sal & Judy’s Heart Smart Sauce

6 oz can tomato paste

2 tablespoon chopped fresh basil

¼ tsp freshly ground black pepper

2 small eggplant, sliced 1/8" thick

2 egg whites

1/2 cup reduced fat cottage cheese

1/4 teaspoon black pepper

1 teaspoon Sal & Judy’s Italian Seasoning

1/2 teaspoon Sal & Judy’s Creole Seasoning

2 tablespoons part-skim mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

In a medium sauce pan, brown the ground beef. Remove any excess fat, by straining in a colander. In the same pan, sauté garlic and onion for about 2 minutes. Be careful not to let the garlic burn. Return the meat to the pan, add the tomato sauce, tomato paste, basil, and pepper. Cover and simmer on low for 30-40 minutes.