|Brown 1 lb. ground beef, season with salt and pepper,|
then add 1 chopped onion and 1 chopped link of
|add chopped bell peppers and seasonings I used Italian|
seasoning, salt, red pepper flakes, fennel, and garlic powder
|I added a large can of tomato sauce and one small can|
of whole tomatoes. Let it simmer on med. about 30 min. then added
a few chopped banana peppers and minced garlic and turned off the heat
|After the heat has been turned off I added 3/4 cup|
heavy cream (just because I can) YAY for LCHF!!!
|While your sauce is cooking you want to slice your eggplant|
into thin slices and lay them out on a paper towel. Salt them well.
This helps draw out some moisture and will keep your dish from
|Grease your dish and layer eggplant on bottom|
|Add the meat and veggies from the sauce, layer another|
layer of eggplant and the rest of the sauce BEFORE the cheese
|BUT as you can see I got overly excited about the cheese and|
added it first. Mmmm....cheese I also sprinkled on more
Italian seasoning and red pepper flakes. I stuck it in a
375 degree oven for 30 minutes.
|Italian Eggplant Casserole|