Not Your Nonni’s Eggplant Casserole
This is a DELICIOUS recipe that is great to breakout for a family dinner. This is not a fast recipe, and there are lots of steps, BUT just like traditional Eggplant Parm, the effort is worth it. You can add ground beef to the sauce if you want to increase the protein but it isn't necessary. If you don't like eggplant you can use zucchini instead. For zucchini, I would do strips instead of circles and slice it length wise to get as many strips without seeds as possible to keep it from being too soft.
Not Your Nonni’s Eggplant Casserole
Ingredients
- 2 egg
- 2/3 Cup almond flour
- 1/3 Cup grated parmesan cheese
- 3 tsp baking powder
- 1 Tbsp Italian seasoning
- 1 lb eggplant, cut into 1⁄2 inch thick circles
- 1⁄4 Cup onion, diced (30g)
- 3 cloves garlic, minced
- 1 1⁄2 tsp oregano
- 28oz canned San Marzano tomatoes
- 1 Tbsp red wine vinegar
- 1⁄2 Cup fresh basil, shredded
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 1⁄4 Cup butter, sliced up
- 1⁄2 Cup FRESH grated Parmigiana Reggiano
- 1⁄4 Cup FRESH grated Romano cheese
- 1⁄4 Cup mozzarella cheese, shredded
- 1 Cup ricotta cheese
- 1 egg
- 1⁄4 Cup FRESH parsley, shredded
- 1⁄2 tsp garlic powder
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
Instructions
- Preheat the oven to 450F. In a large Dutch oven or an 9x13 baking dish add all of the sauce ingredients. Bake them for 20 mins. The put on the top rack and broil for 1-2 mins to get the tomatoes “fire roasted”. Remove the sauce and place aside to cool.
- Then start on the eggplant by taking the dry ingredients under eggplant and mixing them in a shallow bowl/pie plate. Then in another shallow bowl/pie plate whisk the 2 eggs.
- Now take a slice of the eggplant and dip it into the egg on both sides hold it up over the bowl so the extra egg slides off and back into the bowl. Then dredge it in the dry mix on both sides. Set aside on a plate. Repeat with the other eggplant circles.
- In a shallow frying pan heat enough olive oil/avocado oil/coconut oil to fry with over medium high heat. Once the oil is hot enough fry the eggplant for 4-5 mins per side until golden. Work in batches. If you fry all the eggplant at once and don’t have enough space between them you won’t get them as crispy.
- In a large bowl combine the ricotta, 1⁄4 Cup parmesan, parsley, egg, garlic powder, salt, and pepper.
- Take the now cooled sauce ingredients and take a fork and mash the tomatoes or use an immersion blender or blender to blend if you like a less chunky sauce. Now take 1⁄2 Cup of the sauce and lay it down on the bottom of a large baking dish (you want something that is at least 2-3 inches thick or use a dutch oven).
- Now begin on the casserole. Place a layer of the eggplant down on top of the sauce. Then place all of the ricotta mixture down on top of the eggplant and spread evenly. Next sprinkle with the mozzarella cheese. Then top with 1 Cup of the sauce. Place another layer of the eggplant on top. Top with 1⁄2 Cup of the sauce. Then sprinkle with all the remaining cheese.
- Bake at 350F for 20 mins until the cheese is melted.
Notes
- Yes, there are a lot of steps but I promise not only is it worth it but it goes by really quick!
- This recipe reheats really well tasting even better the next day! You can also prep it and freeze it!
Nutrition Facts
Calories
386Fat
30 gNet carbs
9 gProtein
18 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.