Grecian Eggplant Casserole

[Kitchen Witch]

Grecian
Eggplant Casserole

Ingredients:

* 2 eggplants, peeled and sliced very thinly
* 10 slices provolone cheese
* 8 oz shredded mozzarella cheese
* 4 oz crumbled feta cheese
* 8 oz whole milk ricotta cheese
* 4 oz grated parmesan, or romano cheese
* 2 lbs ground meat (beef, turkey or lamb)
* 1/2 onion, finely chopped
* 8 oz sliced mushrooms
* 1 cup chopped celery
* 2 cloves garlic, chopped fine
* olive oil
* Italian seasoning
* 1 teaspoon ground cinammon
* 4 oz can no-sugar-added tomato sauce

Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 tsp of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink. Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.

Mix the shredded mozzarella, grated parmesan, ricottta and feta cheeses in a small bowl, and out aside.

In the meantime, salt the eggplant slices. I slice my eggplant one at a time so I can cut them in half per recipe.

Put half the salted eggplant slices (one eggplant) in the bottom of a large greased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/feta/mozzarella mixture and spread over the provolone cheese.

Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes, 325°F if using a glass pan.

Serves 8. 3.3 net grams of carbohydrate per serving.