Eggplant Bake - Low Carb!

Eggplant Bake

This dish can serve as an appetizer or light meal. I am not a big fan of eggplants, but I decided to try this one because after all, cooking for me, is all about adventure, good food and good health.

This is a combination of layers of eggplant, tomato sauce, mozzarella, and Parmesan cheese. I didn't even get to taste the eggplant. So if you like eggplants, and you are up for cooking variety, here's the recipe for you:

Prep Time: 5 minutes      Cook Time: 45 minutes

INGREDIENTS:

Olive oil
2 Tsp garlic, minced
2 Large eggplants
3 1/2 oz mozzarella cheese, thinly sliced (I used grated mozzarella mixed with pizza blend though)
scant 1 cup sieved tomatoes
2/3 Cup Parmesan cheese, grated

DIRECTIONS:

1. Slice eggplants lengthwise.

 2. Heat 2 tbsp of olive oil in a skillet, add garlic and cook for 30 seconds. Add the eggplant slices in the skillet and cook for 2-3 minutes each side or until tender. Add oil as necessary, since you are probably going to cook them in batches.

3. In a shallow casserole, layer eggplants. Cover it with mozzarella and pour over a third of the sieved tomatoes. Continue layering in the same manner, finishing with a layer of sieved tomatoes on top.

4. Sprinkle with grated parmesan cheese over the top and bake in preheated oven, 400* for 25-30 minutes.

5. Transfer to serving plates. Can be served warm or chilled. Serves 4

Calories: 232
Protein: 10g
Carbohydrate 8g
Sugars 8g
Fat 18g
Saturates 6g

      

This recipe has been adapted from 1000 Low Fat, Salt, Sugar and Cholesterol Recipes.