Italian Eggplant Casserole
I threw this together for dinner tonight. Pretty easy and quite good! And we found it most filling. Though I don’t usually include it, because this dish is so chock full of nutrients, I included some of the more notable items in the nutritional info. Though I chose to use ground pork in this dish, it would be equally good with ground beef or even lamb. With lamb, you might want to use feta cheese instead of mozzarella on top.
Italian Eggplant Casserole
INGREDIENTS:
10 oz. lean ground pork
3 oz. chopped onion
3 c. eggplant, peeled and cut into ½” cubes
3 T. olive oil
¼ c. chopped red bell pepper
1 Roma tomato, chopped coarsely
1 clove minced garlic
¼ tsp. fennel seed
¼ tsp. oregano
Dash black pepper
1 slice low carb bread, crumbled (I used :
http://buttoni.wordpress.com/2010/0...low-carb-bread/ )
4 T. grated Parmesan cheese
4 oz. grated mozzarella cheese
DIRECTIONS:
In a non-stick skillet, break up and brown ground pork and onion together. Add diced eggplant and saute on med-high heat until eggplant nearly done. Add red pepper, garlic and chopped tomato along with all spices. Lower heat and cook for 5 minutes. Add crumbled bread crumbs and stir to mix well. Pour into greased casserole dish. Sprinkle on Parmesan and finally the mozzarella cheese. Bake at 325º for 30 minutes to blend flavors.
NUTRITIONAL INFO: Serves 4 adults, each serving contains:
457 calories
35.75 g fat
9.9 g carbs
3.93 g fiber
5.97 g NET CARBS
28.9 g protein
367 mg sodium
62% RDA Vitamin B12, 29% Vitamin B6, 65% Phosphorus, 63% Thiamin, 35% Riboflavin, 27% Niacin
Italian Eggplant Casserole
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