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Eggplant casserole without carbohydrates

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Ingredients for 2 servings:

  • 1 large eggplant(s)
  • 1 garlic clove(s), finely chopped
  • 1 jar of tomato sauce (according to taste)
  • 150 g cheese, grated
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Quick to make! Low Carb, LC

If you’re in a hurry: Preheat the oven to 180 degrees Celsius. Slice the eggplant, place it on a baking sheet lined with parchment paper, and lightly salt it. Then place it in the oven for about 5-10 minutes, until the eggplant slices are slightly soft. Then, as you would normally place lasagna sheets, place the eggplant slices in a baking dish, alternating layers of eggplant (top with the finely chopped garlic) with the tomato sauce from the jar. Sprinkle with cheese and bake in the oven for about 30 minutes. If you want something more elaborate: Instead of using the tomato sauce from the jar, you can make your own lasagna sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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