Cheesy Eggplant Casserole | Healthy Low Carb Vegetarian Dinner Recipe for Christmas & Thanksgiving

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free option with a cheesy flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Preheat the oven to 375°F (190°C).

Slice the eggplant into 1/2-inch rounds and sprinkle with salt.

Let the eggplant sit for 30 minutes to draw out moisture, then rinse and pat dry.

Heat olive oil in a skillet over medium heat and sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Add marinara sauce to the skillet and stir in dried basil, oregano, and black pepper; simmer for 5 minutes.

In a bowl, mix ricotta cheese, egg, and a pinch of salt until smooth.

In a baking dish, layer half of the eggplant slices, followed by half of the marinara sauce, and half of the ricotta mixture.

Sprinkle half of the mozzarella and parmesan cheese over the layers.

Repeat the layers with the remaining eggplant, marinara, ricotta, and top with the remaining mozzarella and parmesan.

Sprinkle bread crumbs and red pepper flakes on top for added crunch.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

Let the casserole rest for 10 minutes before serving; garnish with fresh parsley.

Cooking Techniques

Spice Level:

Dietary

Allergens