Eggplant Casserole
CarbsPerServing:48g carbs total
Effort:Easy
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 onion3 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 Italiam
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

Tags: healthy cooking, southern cooking, webkinz recipes, low carb recipes, weight loss