Eggplant Casserole
Keli's recipe

4 cups eggplant - sliced thin
10 ounces provolone cheese - sliced
8 ounces mozzarella cheese - shredded
1 pound sausage
1/2 cup chopped onion
3 cloves garlic - sliced
1 cup mushrooms - sliced
1/2 cup celery - chopped
1 teaspoon Italian seasoning
16 ounces Low Carb Spaghetti sauce

Preheat oven to 350°F.

Saute sausage in frying pan with mushrooms, garlic, onion, celery and Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil and remove. Peel eggplant and slice it very thin.

Grease bottom and sides of a 9x13 glass baking dish with olive oil on bottom and sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce and half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce and provolone.

Spread mozzarella over the top of the casserole, cover with foil and bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Serves 6. 5.8 effective grams of net grams of carbohydrate per serving.

Tomato Sauce

2 pounds tomatoes
1 Tablespoon olive oil
1/3 cup sliced green onions
1 clove garlic, minced
2 Tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Splenda

Fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside.

In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, Splenda®, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency.