The flavors pop, the eggplant is deliciously mild, and this dish, while seemingly ambitious, is difficult to botch.
I use Wal-Mart (Great Value Brand) Pizza sauce in place of tomato sauce, but any low-carb sauce (check labels) will perform beautifully in this recipe.
This recipe is gluten-free (thanks to the ever-gorgeous and stylish Jenn for reminding me that these are not induction friendly. Soft cheeses and cottage cheese are not induction-friendly).
Four-Cheese Roasted Eggplant Casserole
1/4 cup olive oil
salt, to taste
pepper, to taste
1/3 cup ricotta cheese
1/3 cup cottage cheese
1/3 cup shredded Parmesan Cheese
1 Tbsp dried chives
1 cup tomato sauce
1 cup mozzarella cheese
Preheat oven to 425 F.
Place a rack in a pan or on a cookie sheet.
Cut the ends from an eggplant and remove the skin. Slice lengthwise into 1/4″ thick pieces.
With a basting brush, coat both sides of each piece with olive oil. Sprinkle with salt and pepper. Place on rack in the oven and roast for 8-10 minutes or until done. Cover with foil.
In a bowl, combine ricotta, cottage cheese and Parmesan Cheese with chives. Stir well.
Prepare an 8 X 8 casserole dish with non-stick spray.
Spread 1/2 cup sauce in casserole*.
Take each slice of eggplant and spread with roughly 2-3 Tbsp cheese mixture. Roll eggplant and place seam-side down in casserole dish. Repeat with the rest of the eggplant. If there is excess cheese, distribute between both rows of eggplant rolls. Top with the rest of the sauce* and mozzarella cheese.
Bake for 15 minutes at 450 F, or until cheese is melted and slightly golden.
Nutritional Information for each serving: Calories: 210, Carbohydrates: 9 g, Fiber: 2.5 g, Net Carbohydrates: 6.5 g, Protein:11 g, Fat: 15 g
*Tips: For even lower carbs, use less sauce. Cut sauce slightly with 2 Tbsp water in the casserole before adding rolled eggplant. Then, instead of pouring the remaining 1/2 cup tomato sauce on the rolled eggplant, try using a basting brush instead to use more sparingly. Adjust carbohydrate count accordingly.