Easy Keto Low Carb Eggplant Cottage Cheese Casserole

Easy Keto Low Carb Eggplant Cottage Cheese Casserole

This is an amazing low carb eggplant bake recipe, that will blow your mind. It is one of my favorite ways to eat eggplant. It is not only healthy but also vegetarian, keto and gluten-free. I prepared this cheesy eggplant casserole by first baking the eggplant, stuffing with high protein cottage cheese, and topping with tomato sauce and walnuts. Finally this eggplant casserole is oven baked to perfection. It is best served with Greek Tzatziki.

Easy Keto Low Carb Eggplant Cottage Cheese Casserole

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Servings: 6 people
Calories: 237kcal
Author: Maria

Ingredients

  • 2 kg Eggplant ½" slices
  • 500 g Fat-free cottage cheese crumbled
  • 1 cup tomato juice
  • 1 Large onion finely grated
  • 2 tbsp Olive oil
  • ¼ cup Walnuts optional
  • Salt
  • Pepper

Instructions

  • Preheat oven to 200°C.
    Prepare your ingredients.
    Cottage Eggplant

Preparing the eggplant

  • Add little salt to the eggplant slices, and strain for 10 minutes in a colander. This step is necessary to drain the eggplants.
    Cottage Eggplant
  • Place the eggplant slices onto a baking sheet lined with parchment paper, and brush with olive oil.
    Cottage Eggplant
  • Bake the eggplant slices in the oven for around 30 minutes.
    Cottage Eggplant

Preparing the sauce

  • Add salt and pepper to the grated onion.
    Sauté the onion in a greased saucepan, stirring occasionally till tender.
    Cottage Eggplant
  • Add the tomato juice, and stir on low heat until the sauce starts bubbling.
    Cottage Eggplant

Assembling the casserole

  • Coat the casserole with oil, then Add half the amount of the eggplant.
    Cottage Eggplant
  • Top the eggplant with a layer of cottage cheese.
    Cottage Eggplant
  • Add the rest of the eggplant slices.
    Cottage Eggplant
  • Finally, Spread the tomato sauce and walnuts (optional) on top.
    Cottage Eggplant
  • Bake in the preheated oven for about 30 minutes until browned and bubbly.
  • Serve and enjoy hot with Greek tzatziki sauce.
    Cottage Eggplant

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