Grecian Eggplant Casserole

Recipe Ingredients

2		Eggplants - peeled, and
		Sliced very thinly
10		Provolone cheese
8 oz	227g	Shredded mozzarella cheese
4 oz	113g	Feta cheese - crumbled
8 oz	227g	Whole milk ricotta cheese
4 oz	113g	Grated parmesan or romano cheese
2 lbs	908g / 32oz	Ground meat
		= (beef, turkey or lamb)
1/2		Onion - finely chopped
8 oz	227g	Mushrooms - sliced
1 cup	110g / 3.9oz	Chopped celery
2		Garlic cloves - chopped fine
		Olive oil - as needed
		Italian seasoning - as needed
1 teaspoon	5ml	Ground cinammon
1		No-sugar-added tomato sauce - (4 oz)

Recipe Instructions

Preheat oven to 350 degrees. Grease bottom and sides of a 9- by 13-inch pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 teaspoon of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink. Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.

Mix the shredded mozzarella, grated parmesan, ricottta and feta cheeses in a small bowl, and put aside.

In the meantime, salt the eggplant slices. I slice my eggplant one at a time so I can cut them in half per recipe.

Put half the salted eggplant slices (one eggplant) in the bottom of a large greased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/feta/mozzarella mixture and spread over the provolone cheese.

Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes, 325 degrees if using a glass pan.

This recipe yields 8 servings; 3.3 carb grams per serving.

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

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