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Reviews Date product posted
Sun February 25, 2007
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description: Delicious casserole
Ingredients: 1 pound ground beef, 15 % fat (0 carb and 1,088 calories)
1 tsp. Dry minced onion (1.3 ecc, 6 calories)
˝ tsp. Garlic powder (.9 ecc, 5 calories)
1/4 c. Parmesan cheese, canned [1 ounces] ( 1.2 ecc, 122 calories)
1 egg, large ( .4 ecc, 74 calories)


Mix all ingredients in a bowl and press into a greased 10 inch pie plate. Bake at 375* for 20 minutes. Pour off grease.


1 ˝ tbsp. Oil (0 ecc, 176 calories)
1 medium onion, chopped [ 1 cup] ( 14 ecc, 67 calories)
˝ tsp. Garlic powder (.9 ecc, 5 calories)
1 pound eggplant, unpeeled, cut into ˝ inch cubes [about 4 ˝ c.] (8.5 ecc, 89 calories)
3/4 tsp. Oregano (.2 ecc, 2 calories)
3/4 tsp. Basil (.1 ecc, 1 calorie)
2/3 c. heavy cream (4.4 ecc, 547 calories)
1 large egg (.4 ecc, 74 calories)
8 ounces, mozzarella, shredded [about 2 c.] (8.7 ecc, 685 calories)
How To Prepare: In a large skillet saute the onion in the oil, add the garlic and eggplant for 2 minutes. Cover the skillet, and continue cooking the vegetables for about 5 minutes or until the eggplant is soft, stirring the mixture a few times. Add the oregano and basil and stir the mixture well. Carefully spoon the eggplant mixture over the meat crust. In a bowl, combine the cream, egg and cheese. Pour this mixture over the vegetables. Bake in preheated 375*F. Oven for 30 minutes.
Number of Servings: 4-8
Carbs per serving - include all nutritional information if known: Totals for entire recipe: 41 ecc, 2,941 calories
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 618
Registered: December 2003
Location: New Hampshire



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