Eggplant is the best vegetable for low-carb casseroles. Their versatility makes eggplant pair well with so many different ingredients. This baked casserole recipe uses …
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Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano. Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
Here are the basic steps: You start by slicing the eggplant and roasting the slices in a hot oven. Next, you layer the eggplant slices, the marinara sauce, and the mozzarella in a baking dish. Bake the casserole until golden and bubbly, about 15 minutes in a 425°F oven. Leftovers are really good, so it's not a bad idea to double the recipe.
For extra protein, add lean ground turkey or Italian turkey sausage to the filling. If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna. Did you make this recipe? Leave a review »