Doreen's Eggplant Casserole
1 ½ lbs ground beef
½ teasp rosemary
½ teasp oregano
½ teasp basil
1 teasp salt
½ teasp pepper
1 onion, thinly sliced
8 oz sliced mushrooms
16 oz. Cottage cheese, small curd
8 oz shredded Monterey Jack Cheese
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.
Pairs Well With
A low carb recipe