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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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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. Ingredients:
1 eggplant, sliced |
2 tablespoons salt |
2 tablespoons olive oil |
1 lb ground beef |
1 onion, sliced |
2 yellow squash, sliced |
1/2 lb mushroom, sliced |
1 (16 ounce) jar marinara sauce |
2 cups low fat cottage cheese |
8 ounces shredded mozzarella cheese |
1/2 cup parmesan cheese |
Directions:
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. Brown the ground beef and drain.
3. Saute the onion, squash, and mushrooms until softened.
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. 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. Serve warm. Yum.
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