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Tuesday, April 15, 2014


This easy casserole is surprisingly good. I will make this one many times.  I used Japanese eggplant that were going over slightly (getting wrinkly) and they were perfect in this dish. Never will I feed eggplant to the jungle around me again!  Seriously, how do I hide the fact from my hubby that I've let my eggplant go past their date?  My hubby hates to see food go to waste!  That's what I do...the jungle enjoys my eggplant!  I'm surprised I don't have eggplant growing there by now. 

1 lb thinly sliced Japanese eggplant, (0.45 kg)
  about 6 cups (1.5 L)
1 tbsp bacon fat (15 mL)
1 medium onion, chopped
12 oz grated Monterey Jack cheese (340 g)
1/cup Gluten-Free Bake Mix,(60 mL) OR almond flour and 1 tbsp coconut flour
2 tbsp fresh parsley, chopped (30 mL)
2 eggs
1/cup whipping cream (60 mL)
1 tsp salt (5 mL)
1/tsp black pepper (1 mL)

Preheat oven to 350°F (180°C).

In pot of boiling water, cook eggplant until tender about 8 to 10 minutes.  Drain well.  Place in large bowl.

In nonstick frying pan, over medium heat in bacon fat, fry onion until browned and tender.  Add to large bowl, along with Monterey Jack cheese (withhold some to sprinkle on top of the casserole), Gluten-Free Bake Mix and parsley. 

In small bowl, beat eggs with a fork.  Stir in whipping cream, salt and black pepper.   Add to eggplant mixture and stir well to combine. Scrape into 2 qt (2 L) baking dish

Bake 25 minutes, or until firm in the center.

Yield:  8 servings
1 serving
236.7 calories
13.5 g protein
17.8 g fat
5.9 g net carbs

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