Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant, sliced; 2 tablespoons salt; 2 tablespoons olive oil; 1 lb ground beef; 1 onion, sliced; 2 yellow squash, sliced; 12 lb mushroom, sliced; 1 (16 ounce) jar marinara sauce; 2 cups low fat cottage cheese; 8 ounces shredded mozzarella cheese; 12 cup parmesan cheese

11 ingredients

11 steps

Ingredients

1 eggplant, sliced
2 tablespoons salt
2 tablespoons olive oil
1 lb ground beef
1 onion, sliced
2 yellow squash, sliced
12 lb mushroom, sliced
1 (16 ounce) jar marinara sauce
2 cups low fat cottage cheese
8 ounces shredded mozzarella cheese
12 cup parmesan cheese

Directions

1

Salt the eggplant and leave in a collander for 1 hour.
2

After the hour is up, wipe off extra moisture and layer the eggplant slices on a cookie sheet; brush with olive oil.
3

Bake at 400 degrees for approximately 15 minutes, until eggplant is soft and slightly browned.
4

Brown the ground beef and drain.
5

Saute the onion, squash, and mushrooms until softened.
6

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.
7

Finish with parmesan cheese.
8

Bake at 350, covered, for 20 minutes.
9

Remove the lid and bake for another 20 minutes, or until cheese is melted and the browning you want is achieved.
10

Serve warm.
11

Yum.