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Grecian Eggplant Casserole
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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
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 carbs per serving.
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