Eggplant Casserole

Recipe Ingredients

4 cups	792g / 27oz	Thinly-sliced eggplant
10 oz	284g	Provolone cheese - sliced
8 oz	227g	Mozzarella cheese - shredded
1 lb	454g / 16oz	Lean ground beef
1/2 cup	31g / 1.1oz	Chopped onion
3		Garlic cloves - sliced
1 cup	237ml	Sliced mushrooms
1/2 cup	55g / 1.9oz	Chopped celery
1 teaspoon	5ml	Italian seasoning
16 oz	454g	Newman's Sockarooni sauce

Recipe Instructions

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.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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