CHEESY SCALLOPED
EGGPLANT CASSEROLE
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
2
tbsp fresh parsley, chopped (30 mL)
2
eggs
1/4 cup whipping cream (60 mL)
1
tsp salt (5 mL)
1/4 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
For
other great Low-Carb, Gluten-Free recipes by the team &
me: