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eggplant lasagna casserole

Submitted by: Admin on 12/04/2003
5601 views
2.72 avg rating
260 votes
 
 
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Ingredients

2 medium eggplants sliced into 1/4 inch slices
1 26 oz jar low carb tomato sauce
1 lb ground- beef, turkey or chicken, browned
1- 15 oz container part-skim ricotta cheese

1/2 cup plus 2 TBsp parmesean cheese
2 cups part skim mozerella cheese
2 eggs
3 tsp Italian seasoning
olive oil
garlic powder
salt

Directions

Sprinkle eggplant slices with small amount of salt and let them set on a paper towel 20 minutes , to drain. Then rinse and pat dry. Sprinkle with garlic powder. Heat small amount of olive oil in a frying pan and fry eggplant until golden brown. Remove from oil a drain on a paper towel. Brown ground meat then add tomato sauce. Next combine 1 1/2 cups of mozerella, all the ricotta, 1/2 cup parmesean, eggs and italian seasoning. Mix well. In a baking pan, spread a small amount of meat sauce mixture on the bottom to coat, then add a layer of eggplant. Next sread all of the cheese mixture over the eggplant, top with more sauce then another layer of eggplant. Spread the remaining sauce on top of the eggplant, then sprinkle the top with the reserved 1/2 cup mozerella and the 2 TBsp parmesean cheese. Cover and bake in 400

Servings

6-8

Difficulty

Average
 

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