Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for September 25th
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Submit your food art or found food art photos to info@foodaskew.net!
Submitted by Ana
In order to improve the texture of eggplant & keep it from becoming spungey, cut it up, salt it on both sides, let it sit on a paper towel. Once it’s been about an hour, rinse it off, squeezing it out while doing so, then cook it according to the recipe you were using.
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 |