Serves 6
5.8 effective grams of net grams of carbohydrates per serving.
| 4 c. eggplant, sliced thin | 10 oz. provolone cheese, sliced | |
| 8 oz. mozzarella cheese, shredded | 1lb. lean ground beef | |
| ½ c. chopped onion | 3 cloves garlic, sliced | |
| 1 c. mushrooms, sliced | ½ c. celery, chopped | |
| 1 tsp Italian seasoning | 16 oz. Low Carb Spaghetti sauce |
1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & 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 & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.
