Eggplant and Spinach Casserole

This Eggplant and Spinach Casserole is a delightful low-carb dish that combines tender eggplant with fresh spinach and a rich, cheesy topping. It's perfect for a cozy dinner, delivering flavor without the carbs.

Ingredients

• Eggplant - 1 medium (about 250g)
• Fresh spinach - 200g
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Ricotta cheese - 100g
• Mozzarella cheese - 100g, shredded
• Parmesan cheese - 30g, grated
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture, then rinse and pat dry.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
4. Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a bowl, combine ricotta cheese, egg, salt, black pepper, and dried oregano. Mix well.
6. In a baking dish, layer half of the eggplant slices, followed by the spinach mixture, and then the ricotta mixture. Repeat with the remaining eggplant slices.
7. Top the casserole with shredded mozzarella and grated Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. Let the casserole cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and spinach, promoting heart health.
• High in fiber, aiding digestion and helping maintain stable blood sugar levels.

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