ezRecipe-Zee: Cooking Recipe: How to make Grecian Eggplant Casserole

Grecian Eggplant Casserole

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Date Added:	May 7, 2008
Calories:	800
Serves:	8
Prep. Time:	0:00
Category:	Casseroles, Main Dish, Copy Cat / Restaurant

Ingredients:

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

Directions: one line for each direction. When saved the lines will be numbered.

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.

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 800

Calories from Fat 64.8%

Total Fat

58g

Cholesterol

166mg

Sodium

1762mg

Carbohydrate

15g

Dietary Fiber

Protein

55g

Points 21

Exchanges: 6 1/2 Lean Meat

Rating: ()

Added On: May 7, 2008

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