Sugar-Free Hearty Eggplant Casserole
Indulge in the comforting flavors of this **Sugar-Free Hearty Eggplant Casserole**, a wholesome dish brimming with vibrant vegetables and savory herbs. Perfectly roasted eggplant and zucchini are layered with sweet red bell peppers, aromatic garlic, and a robust crushed tomato sauce, seasoned to perfection with basil and oregano. Topped with a luscious blend of melty mozzarella and Parmesan cheese, this casserole bakes to golden-brown perfection, filling your kitchen with irresistible aromas. With a sugar-free base and simple, clean ingredients, this recipe is an ideal choice for those seeking nourishing, low-carb comfort food. Ready in just over an hour, it’s a delightful crowd-pleaser that pairs beautifully with a crisp side salad or warm, crusty bread.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 2 medium Zucchini
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 14 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants and zucchinis into 1/4-inch thick slices. Place them on a baking sheet, brush with 1 tablespoon of olive oil, and season lightly with salt.
Roast the slices in the oven for 15 minutes until they are tender. Remove and set aside.
While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned crushed tomatoes to the skillet, seasoning with oregano, basil, salt, and black pepper. Let it simmer for 10 minutes to thicken slightly.
Thinly slice the red bell pepper and fresh basil leaves.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the eggplant slices, half of the zucchini slices, and half of the sliced red bell pepper on top.
Pour half of the remaining tomato sauce over the vegetables, then sprinkle with half of the Parmesan and mozzarella cheese.
Repeat the layers with the remaining eggplant, zucchini, red bell pepper, sauce, and cheeses.
Cover the dish with aluminum foil and bake in the oven for 30 minutes.
Uncover and continue to bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Let the casserole cool for at least 10 minutes, garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 73.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1560 mg | 120% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4194 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
