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1
Slice eggplants crosswise into 1/4-inch-thick slices. Coat a baking sheet with cooking spray. Place eggplant on baking sheet, and coat slices with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 9 minutes on each side or until eggplant is browned. Set aside.
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2
Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meat, onion, and garlic; cook until meat is browned, stirring until it crumbles. Drain meat mixture, and pat dry with paper towels. Wipe drippings from skillet witha paper towel.
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3
Return meat mixture to skillet; add wine and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until liquid evaporates. Stir in parsley; set aside.
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4
Melt margarine in a medium saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Remove from heat, and stir in ricotta cheese, egg substitute, and nutmeg.
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5
Coat a 13- x 9- x 2-inch baking dish with cooking spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Place half of eggplant in dish; top with half of meat mixture and 1/4 cup breadcrumbs. Repeat layers with remaining eggplant, meat mixture, and breadcrumbs. Pour ricotta cheese mixture over meat mixture, and top with Parmesan cheese. Bake, uncovered, at 375u00b0 for 50 minutes or until golden. Let stand 15 minutes before serving.
