Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Grecian Eggplant Casserole




Source of Recipe


lcl


List of Ingredients




2 eggplants, peeled and sliced very thinly
10 slices provolone cheese
8 oz shredded mozzarella cheese
4 oz crumbled feta cheese
8 oz whole milk ricotta cheese
4 oz grated parmesan, or romano cheese
2 lbs ground meat (beef, turkey or lamb)
1/2 onion, finely chopped
8 oz sliced mushrooms
1 cup chopped celery
2 cloves garlic, chopped fine
olive oil
Italian seasoning
1 teaspoon ground cinammon
4 oz can no-sugar-added tomato sauce



Recipe



Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 tsp 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 out 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°F if using a glass pan.

Serves 8. 3.3 net grams of carbohydrate per serving.