Eggplant Casserole

Carbs Per Serving: 48 grams carbs total
Effort: Easy
4 cups eggplant — sliced thin
10 ounces provolone cheese — sliced
8 ounces mozzarella cheese — shredded
1 pound lean ground beef
1/2 cup chopped onion
3 cloves garlic — sliced
1 cup mushrooms — sliced
1/2 cup celery — chopped
1 teaspoon Italian seasoning
16 ounces Newman’s Sockarooni sauce
How to Prepare:
Preheat oven to 350 degrees.
Take one pound of lean ground beef, add to a frying pan. Add mushrooms, garlic, onion, celery and about 1 tsp of Italian seasonings.
Fry this until the meat is no longer pink.
Peel eggplant and slice it very thin. Grease bottom and sides of a 9×13 glass baking dish with olive oil on bottom and sides.
Layer half of the eggplant on bottom of pan.
Sprikles eggplant with some of the Italian seasoning.
Layer half of the meat mixture, half of the sauce and half of the provolone. Repeat layering with remaining eggplant, meat, sauce and provolone.
Spread mozzarella over the top of the casserole, cover with foil and bake for approx. 30 min. or until done, taking foil off last 5 min. to brown
NOTES : Carbs for Newman’s Sockarooni sauce not included in above total – adjust accordingly

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