Eggplant Casserole

READY IN: 1hr 15mins

INGREDIENTS

  • 1lblean ground beef
  • 1smallonion, chopped
  • 1⁄2 bell pepper, chopped
  • 4ouncesmixed mushrooms, sliced
  • 1eggplant, peeled and diced
  • 1 (14 ounce) can diced fire-roasted tomatoes
  • 1 (8 ounce) can tomato sauce
  • 16ouncesricotta cheese
  • 1⁄4 cupparmesan cheese, grated
  • 1egg
  • salt and pepper
  • italian seasoning
  • garlic powder

    • NUTRITION INFO

    Serving Size: 1 (303) g

    Servings Per Recipe:6

    Calories: 334

    Calories from Fat 180 g 54 %

    Total Fat 20 g 30 %

    Saturated Fat 10.6 g 53 %

    Cholesterol 124 mg 41 %

    Sodium 393.5 mg 16 %

    Total Carbohydrate10.6 g 3 %

    Dietary Fiber 3.5 g 14 %

    Sugars 4.4 g 17 %

    Protein 28.1 g 56 %

    DIRECTIONS

  • In a large skillet saute ground beef, onion, bell pepper and mushrooms until meat is no longer pink.Drain.
  • Add eggplant, tomatoes, tomato sauce, and seasonings and mix well,.
  • Cover and cook over medium low heat until eggplant is tender, about 30 minutes, stirring now and then.Adjust seasonings as needed.
  • In a small bowl mix the egg, ricotta cheese and parmesan cheese.
  • Place half the eggplant mixture in a 2 quart casserole.
  • Top with half the cheese mixture.
  • Repeat layers.
  • Bake at 375 degrees for 30 minutes or until nice and bubbly and top begins to brown.
  • Let rest 5 minutes before serving.

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