Ingredients
Equipment
Step-by-Step Instructions
- Add the ground beef to a large skillet, and cook until browned. Then added the canned crushed tomatoes, salt and pepper, then let the liquid reduce.
- Meanwhile, make the eggplant noodles - for full details please see separate recipe.
- Spray a large baking dish with non-stick spray, then spread the eggplant noodles over the base.
- Combine half of the grated cheese with the sour cream, then spread it over the eggplant.
- Add the beef and tomato mixture, and finish with the rest of the cheddar.
- When it has cooled, cover it in foil and placed it in the fridge.
- When you're ready to cook the pie, preheat the oven to 350F.
- Bake it (covered) for 30 minutes, removing the foil for the last 10 minutes.
- Serve with a slotted spatula.
Nutrition
Notes
Serves 4: 9g net carbs per serving
Serves 6: 7g net carbs per serving
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
