This recipe started life on The Diet Doctor’s site. I lowered the carbs by changing the process a bit, but this is definitely a maintenance recipe for me, because when working on losing weight, I keep my net carbs below 20 grams.
Eggplant Gratin
Serves 2 // 578.6 calories, 46.1g fat, 18.36g net carbs, 18.5g protein
1 pound eggplant
1 (6 oz.) yellow onion
1 tablespoon extra virgin olive oil, for frying
3 ounces feta cheese
2 teaspoons dried basil
1 teaspoon onion powder
1/4 cup fresh parsley, finely chopped
1/2 cup (2 oz.) grated mozzarella cheese
1/2 cup organic heavy whipping cream
salt and pepper
Slice the eggplants into 1/2 inch thick slices.
Brush olive oil to both sides of the eggplant slices, salt, and place on parchment paper on a rimmed baking sheet. Bake at 400°F until golden. Remove eggplant from oven and turn the oven up to 450°F.
In the meantime, slice the onion thinly, using a food processor or mandoline (watch your fingers). Sauté the onion in a medium frying pan over medium heat until softened, about 5-7 minutes. Season with salt, pepper, basil, onion powder, and parsley, stirring well.
Place a layer of baked eggplant slices in a small gratin dish, then half the seasoned onions, followed by 2/3 of the feta cheese.
Add a final layer of eggplant and the rest of the seasoned onions.
Finish with the remaining feta cheese and grated mozzarella cheese.
Pour the cream over the gratin. Place the baking dish in the 450°F oven for 30 minutes until the gratin is golden and the cream is bubbly.