Crock Pot Beef & Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 18.7 g
  • Cholesterol: 67.5 mg
  • Sodium: 1,267.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.7 g

View full nutritional breakdown of Crock Pot Beef & Eggplant Casserole calories by ingredient
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Introduction

My take on a recipe I found on Low Carb Yum My take on a recipe I found on Low Carb Yum
Number of Servings: 6

Ingredients

    3 cups cubed eggplant
    1 1/2 tsp kosher salt
    1 lb lean ground beef
    1 tsp kosher salt
    1/2 tsp pepper
    1 tsp Worcestershire sauce
    1 tsp Dijon Mustard
    1 14 oz can petite diced tomatoes with sweet onion, drained
    1 cup tomato sauce, no salt added
    1 tbsp parsley, dried
    1/2 tsp Oregano
    1 cup shredded Mozzarella Cheese, part skim milk

Directions

SPRINKLE cut eggplant with 1 1/2 tsp kosher salt. salt and let sit in a colander for about 15-30 minutes. Pour eggplant onto several sheets of paper towel and press to dry.

COMBINE ground beef, 1 tsp salt, pepper, Worcestershire sauce and mustard. Press on bottom and sides of a small crock pot pan.
Top meat with eggplant.

SPREAD drained tomatoes and sauce over the eggplant. Sprinkle with the parsley & oregano. Top with cheese.

Slow cook for 3-4 hours on low or high 2-3 hours.

Serving Size: about 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.

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