Eggplant Casserole

"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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Ready In:
1hr 55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • Brown the ground beef and drain.
  • Saute the onion, squash, and mushrooms until softened.
  • 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.
  • 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.
  • Serve warm. Yum.

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