EGGPLANT-TOMATO CASSEROLE
1 (1 pound) eggplant, peeled, cubed
1/2 cup seasoned breadcrumb, divided (or use pork rinds for less carbs)
1/2 cup Egg Beaters (or 2 whole eggs, beaten)
2 tomatoes, sliced
Preheat oven to 350 degrees. In saucepan, heat 2 inches water until it boils. Add eggplant and co until it i soft. Drain and mash eggplant with a fork. Stir in half of the breadcrumbs Egg beaters, salt and pepper to taste.
In a sprayed 9 by 9 inch baking dish, spread eggplant mixture and top with sliced tomatoes. Sprinkle tomatoes with remaining breadcrumbs and coat with cooking spray.
Bake uncovered at 350 degrees for about 30 minutes or until tomatoes are tender and light brown around edges.
Optional: over medium heat, cook and stir 1/3 cup chopped onion and 2 minced garlic cloves until onion is clear and tender. Stir into eggplant mixture.
8 servings; 7 net carbs
*www.cookbookresources.com*
1 (1 pound) eggplant, peeled, cubed
1/2 cup seasoned breadcrumb, divided (or use pork rinds for less carbs)
1/2 cup Egg Beaters (or 2 whole eggs, beaten)
2 tomatoes, sliced
Preheat oven to 350 degrees. In saucepan, heat 2 inches water until it boils. Add eggplant and co until it i soft. Drain and mash eggplant with a fork. Stir in half of the breadcrumbs Egg beaters, salt and pepper to taste.
In a sprayed 9 by 9 inch baking dish, spread eggplant mixture and top with sliced tomatoes. Sprinkle tomatoes with remaining breadcrumbs and coat with cooking spray.
Bake uncovered at 350 degrees for about 30 minutes or until tomatoes are tender and light brown around edges.
Optional: over medium heat, cook and stir 1/3 cup chopped onion and 2 minced garlic cloves until onion is clear and tender. Stir into eggplant mixture.
8 servings; 7 net carbs
*www.cookbookresources.com*
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