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Eggplant Casserole Recipe
Ingredients:
- 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 - minced or sliced
1 cup mushrooms - sliced
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- 1/2 cup celery - chopped
1 teaspoon Italian seasoning
16 ounce jar Newman's Sockarooni sauce
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Preparation:
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 x 13 glass baking dish with olive oil on the 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 - 10 minutes to brown.
Serves 6 4 carbs per serving
ENJOY!!!
Submitted By:
Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.
Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.
Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.
Makes 8 servings. Approx 4.5 carbohydrate grams per serving.
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