Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Grecian Eggplant Casserole

Ingredients:
  • 2 eggplants, peeled and sliced very thinly
  • 10 slices provolone cheese
  • 8 oz shredded mozzarella cheese
  • 4 oz crumbled feta cheese
  • 8 oz whole milk ricotta cheese
  • 4 oz grated parmesan, or romano cheese
  • 2 lbs ground meat (beef, turkey or lamb)
  • 1/2 onion, finely chopped
  • 8 oz sliced mushrooms
  • 1 cup chopped celery
  • 2 cloves garlic, chopped fine
  • olive oil
  • Italian seasoning
  • 1 teaspoon ground cinammon
  • 4 oz can no-sugar-added tomato sauce

Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 tsp of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink. Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.

Mix the shredded mozzarella, grated parmesan, ricottta and feta cheeses in a small bowl, and out aside.

In the meantime, salt the eggplant slices. I slice my eggplant one at a time so I can cut them in half per recipe.

Put half the salted eggplant slices (one eggplant) in the bottom of a large greased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/feta/mozzarella mixture and spread over the provolone cheese.

Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes, 325°F if using a glass pan.

Serves 8.   3.3 net grams of carbohydrate per serving.






Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.