Eggplant and Mozzarella Casserole with Garlic and Cheese

This Eggplant and Mozzarella Casserole with Garlic and Cheese is a deliciously rich low-carb dish that combines the savory flavors of roasted eggplant with creamy mozzarella and fragrant garlic. Perfect for a cozy supper, it offers a satisfying and healthy alternative to traditional casseroles.

Ingredients

• Eggplant - 300 grams
• Fresh Mozzarella Cheese - 150 grams
• Grated Parmesan Cheese - 50 grams
• Garlic - 3 cloves
• Olive Oil - 2 tablespoons
• Dried Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Fresh Basil - 2 tablespoons (chopped)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the eggplant slices to the skillet and cook for about 5-7 minutes, turning occasionally until they are lightly browned and tender.
6. In a baking dish, layer half of the cooked eggplant, followed by half of the mozzarella cheese, half of the grated Parmesan cheese, and half of the chopped basil. Repeat the layers.
7. Sprinkle the dried oregano, salt, and black pepper evenly over the top layer.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Let the casserole cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 40 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, particularly from eggplant which may help reduce inflammation.
• High in fiber, promoting healthy digestion and aiding in weight management.

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