Eggplant Casserole IV

Low-carb casserole can be made vegetarian by substituting beef for mushrooms, or more eggplant.


  1. Soaking
  2. 1 large eggplant aubergine
  3. As needed salt
  4. As needed water to rinse eggplant
  5. Meat sauce
  6. 2 pound ground sirloin/beef
  7. 1 large onion
  8. 2 tablespoons parsley flakes
  9. 2 tablespoons tomato paste
  10. 1-1/2 cup roasted sweet peppers
  11. 16 ounces diced tomatoes
  12. 1 teaspoon salt
  13. To taste ground black peppe
  14. 1/2 teaspoon marjoram
  15. 1/2 teaspoon savory
  16. 16 ounces tomato sauce
  17. 1 teaspoon granulated garlic powder
  18. 1 rib/stalk celery sliced thinly
  19. Layers
  20. 2 cups shredded gouda cheese
  21. 1 cup chopped black ripened olives
  22. 2 cup shredded Monterey jack and cheddar cheese


  1. Peel and slice the eggplant into thin slices. Salt each slice on both sides. Let sit for 30 minutes then rinse.

  2. Wash all the vegetables. Preheat oven to 400°Fahrenheit chop the celery, leaves and all. Slice the peppers and onions.

  3. Heat pot and brown the beef with the onions, peppers, tomatoes, celery, add spices and simmer 10 minutes.

  4. Add tomato sauce and tomato paste, adjust the salt and pepper if more is needed.

  5. Heat a skillet and lightly brown the eggplant.

  6. In a 10 inch oven safe pan add a thin layer of meat sauce. Cover with part of the eggplant slices. Then add the colby Monterey jack cheese.

  7. Chop and slice the olives. Add olives over most of the top.

  8. More meat sauce. Eggplant. Then aged Italian blend

  9. Meat sauce and shredded gouda cheese. Put into the oven for 35-40 minutes.

  10. Let rest 15 minutes serve I hope you enjoy!

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