Jan of The Low Carb Diabetic inspired this recipe. She had posted a creamy cheese and zucchini casserole. I didn't have any zucchini on hand that day, but I did have some Japanese eggplant. This may become a new low carb staple dish in my house!
Ingredients:
2 or 3 Japanese eggplants cut into 1 cm wide slices
1 c of half and half cream
1 c grated cheddar cheese
1 Large onion chopped
1/2 tsp tsp salt
1/2 tsp black pepper
1 tsp dried basil
2 tbs olive oil
Instructions:
1. Pre-heat the oven 350F
2. In a 9 x 13" baking dish lined with parchment paper, line the bottom of the baking dish with half of the eggplant slices
3. Place all of the onion on top of the eggplant slices. Then sprinkle half of the cheese on top of the eggplant. Mix salt pepper basil into the cream. Pour half of the cream into the dish.
4. Next, place the remaining eggplant slices on top of the dish.
5. Then pour the rest of the cream over top of everything. Top the dish with the rest of the grated cheese and drizzle with olive oil.
6. Bake in the oven for about 40 minutes until the eggplant is tender, then slice and serve.
