Eggplant Casserole Recipe
This Eggplant Casserole Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Eggplant Casserole Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Eggplant Casserole Recipe, also visited the following
- Vegetables Recipes
- Dessert Recipes
- Breakfast Recipes
- Candy Recipes
4 cup thinly-sliced eggplant
10 oz provolone cheese - sliced
8 oz mozzarella cheese - shredded
1 lb lean ground beef
1/2 cup chopped onion
3 garlic cloves, sliced
1 cup sliced mushrooms
1/2 cup chopped celery
1 tsp italian seasoning
16 oz newman's sockarooni sauce
Preheat oven to 350 degrees.
Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery
and Italian seasonings. Fry until the meat is no longer pink. Drain any
excess oil and remove.
Peel eggplant and slice it very thin. Grease bottom and sides of a 9- by
13-inch glass baking dish with olive oil on bottom and sides. Layer half
the eggplant on bottom of pan. Sprinkle eggplant with additional Italian
seasoning if desired. Layer half of the meat mixture, half of the sauce
and half of the provolone (lasagne style). Repeat layering with remaining
eggplant, meat, sauce and provolone.
Spread mozzarella over the top of the casserole, cover with foil and bake
for approximately 45 minutes or until done, taking foil off last 5 to 10
minutes to brown.
This recipe yields 6 servings; 4 carb grams per serving.
There is no sincerer love than the love of food.
SHAW, George Bernard