Slow Cooker

Greek Eggplant Casserole is for Dinner.

Greek Eggplant Casserole takes 30 minutes to prepare.

Greek Eggplant Casserole takes 30 minutes to cook.

Greek Eggplant Casserole makes 6 servings.

The ingredients for Greek Eggplant Casserole are:

1 Eggplant sliced thin length wise
16 oz. very lean Ground Beef (93/7)
3 can tomato sauce
1 med. onion sliced julienne
3 cloves garlic sliced thin
3.5 oz Red Cooking Wine
1/8 cup flour
1 cup whole milk
2 Tbsp grated Parmesan
1/2 cup crumbled Feta Cheese

Here is how you make Greek Eggplant Casserole:

Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.Serving Size: Makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user HEND55.

The nutritional information for Greek Eggplant Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 319.6

• Total Fat: 9.8 g
• Cholesterol: 59.1 mg
• Sodium: 884.4 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 4.9 g
• Protein: 24.4 g

The dietary needs meet for Greek Eggplant Casserole is Low Carb