Eggplant Gratin

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Eggplant makes a great side dish with layers of eggplant baked in cheese and a Marinara sauce.

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Cuisine: Low carb, Vegetarian

Keyword: eggplant recipes, low carb vegetarian

Servings: servings

Calories: 270kcal

Ingredients

2 eggplants
2 tablespoons olive oil
¾ cup marinara sauce
½ cup cream heavy/whipping
½ cup Mozzarella cheese grated
¾ cup Cheddar cheese, grated ¼ cup for the topping
3 oz goats cheese
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 190C/375F degrees and line a baking tray with parchment paper.
Slice the eggplants into ½ inch slices and lightly brush with the olive oil. Place the slices on the baking tray and bake for 20 minutes until golden. Flip over half way through cooking.
In a medium bowl, mix the seasoning, cream, mozzarella and ½ cup of the Cheddar cheese.
Place a layer of the baked eggplant into a baking dish.
Spoon half of the marinara sauce on the slices.
Top the slices with the goats cheese. Either slices or crumbled.
Spoon half the cheese mixture on top of the eggplant slices.
Repeat the layer and top with ¼ cup Cheddar cheese.
Bake for 25-30 minutes until the cheese has melted.

Notes

Makes 6 servings.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition