DOREEN'S EGGPLANT CASSEROLE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 ½ lbs ground beef
  • ½ teasp rosemary
  • ½ teasp oregano
  • ½ teasp basil
  • 1 teasp salt
  • ½ teasp pepper
  • 1 eggplant
  • 1 onion, thinly sliced
  • 8 oz sliced mushrooms
  • 16 oz. Cottage cheese, small curd
  • 3 eggs
  • 8 oz shredded Monterey Jack Cheese

Directions

  • Preheat oven to 400
  • Brown the meat until crumbly; drain off any fat. Add rosemary, oregano, basil, salt and pepper. Set aside.
  • Spray 13x9x2 inch casserole dish with cooking spray
  • Slice the eggplant in ¼ inch slices, quarter and lay in bottom of casserole dish. Top with the meat mixture. Plaace the onion slices on top of the meat. Add a layer of mushrooms.
  • Beat the cottage cheese with the eggs. Spoon over the casserole. Sprinkle with the cheese.
  • Bake at 400 for 1 hour uncovered.
  • Per serving:Calories: 241, fat 13 grams, Carbohydrate 7g, Dietary Fiber 2g for a net 5 carbs.

Notes

A low carb recipe

Categories: Low Carbohydrates 
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