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    You are in: Home / Recipes / Eggplant Casserole Recipe
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    Eggplant Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 15 mins

    40 mins

    alliesunne's Note:

    This is something I came up with to use up some beautiful eggplant that I'd been craving, but also get protein. I don't eat many carbs, so this is my answer to lasagna. It's kind of soupy at first (almost like a stew depending on how much water you get out of the eggplant), but firms up for yummy leftovers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt the eggplant and leave in a collander for 1 hour. After the hour is up, wipe off extra moisture and layer the eggplant slices on a cookie sheet; brush with olive oil. Bake at 400 degrees for approximately 15 minutes, until eggplant is soft and slightly browned.
    2. 2
      Brown the ground beef and drain.
    3. 3
      Saute the onion, squash, and mushrooms until softened.
    4. 4
      In a Dutch oven, layer the eggplant, beef, squash, mushrooms, sauce, cottage cheese, and mozzarella cheese in equal layers (depending on the size of your Dutch oven. Finish with parmesan cheese.
    5. 5
      Bake at 350, covered, for 20 minutes. Remove the lid and bake for another 20 minutes, or until cheese is melted and the browning you want is achieved.
    6. 6
      Serve warm. Yum.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant Casserole

    Serving Size: 1 (491 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 525.9
     
    Calories from Fat 274
    52%
    Total Fat 30.5 g
    46%
    Saturated Fat 12.7 g
    63%
    Cholesterol 94.6 mg
    31%
    Sodium 3457.0 mg
    144%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 4.2 g
    17%
    Sugars 12.4 g
    49%
    Protein 40.5 g
    81%

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