2 medium eggplants, peeled and cubed
1 zucchini, thinly sliced
1 T. minced garlic
4oz. light bulk sausage
1/2 lb. ground sirloin
salt and pepper to taste
1 T. plus 1 tsp. dried basil leaves, divided
1 T. plus 1 tsp. dried oregano leaves, divided
3 C. cooked brown rice
1 (15oz.) can tomato sauce
1 1/2 C. shredded part-skim mozzarella cheese (6o.z)

Preheat the oven to 350 degrees. In a large pot coated with nonstick cooking spray, saut�’ the eggplants, zucchini, garlic, sausage, and meat over medium heat until the meat is done and the vegetables are very tender, about 10 minutes. Drain any excess liquid. Add the salt and pepper, 1 T. basil, 1 T. oregano, and the cooked rice, tossing well. Spread the mixture in a 2qt. casserole dish coated with nonstick cooking spray. In a small bowl, combine the tomato sauce with the remaining 1 tsp. basil and 1 TSP. oregano, and spread over the eggplant-rice mixture. Sprinkle with the mozzarella, and bake, uncovered, for 20-30 minutes, or until the mixture is hot and the cheese is melted.

Yield: 6 servings
Calories: 362
Fat: 14g
Fiber: 5.8g