2 1 lb eggplants

4 cups tomato gravy

3 lbs ground beef (80/20)

2 oz parmesan cheese

8 oz  grated mozzarella cheese (optional)

brown the meat in a pan and drain, Add tomato gravy and cubed eggplant. Stir it together and place in a baking dish. add the cheeses on tip cover and bake at 350 for an hour. I turn it to about 250 and let it bake longer to meld all the flavor.

yield 2 13×9 casseroles

Nutritional Information for Entire Recipe:

without mozzarella

Fat 296.21
Carbs 129.21
Fiber 69.3
Net Carbs 59.91
Protein 291.13
Calories 4372

With mozzarella

Fat 346.90
Carbs 134.18
Fiber 69.3
Net Carbs 64.88
Protein    341.41
Calories 5052

57.17 Nc in veggies for entire dish