Stir Fry Veggies, pureed in a food processor (these were leftover from a few nights ago)
1 pound of ground chicken (or meat of your choice)
1 eggplant, sliced lengthwise
1 jar spaghetti sauce
salt to taste
italian seasoning to taste
cheese of your choice (I typically use a blend of whatever I have on hand)
Preheat oven to 350 degrees.
Start browning the meat. While doing this go ahead and puree or chop your veggies. I choose to puree them because I can sneak a lot more different veggies into the kids bellies. When the meat is browned, drain and add everything but the eggplant. Spray a casserole dish with cooking spray. Spread a small bit of sauce in the bottom and begin layering eggplant, add a layer of cheese then sauce. Repeat layers until casserole is about full or until gone. Top with the remaining cheese. Bake for 30 minutes or until cheese is melted and the eggplant is at desired tenderness.
Photos will follow once I can figure out uploading them. I hope you enjoy! :)
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