Eggplant and tomato sauce and cheese go together well. For my next Keto friendly casserole I am including these ingredients along with Poblano peppers.
Here it is ready to bake. Read on to see how I made this simple meal.
Ingredients For the Casserole
First I sliced the one eggplant into thin slices. I layered them in a sieve and sprinkled with salt to pull out any bitterness. I’ve found varying advice about salting, and I never leave the salt on. Some places say the salt pulls out the water so the eggplant won’t be soggy. Some say it’s for bitterness.
Here’s what I do: layer with salt in a colander for 20 – 30 minutes. I then rinse and remove moisture between paper towels. I certainly don’t want salty eggplant. This seems to work fine for me and it hurts nothing.
Meanwhile I am cooking one can of organic tomato sauce and mixing in coconut sugar, basil, oregano, and whatever you like in your tomato sauce. It simmers on low while I fry the peppers.
I let that simmer while I de-seed the peppers and brown them in ghee. I’m still not sure about what to do with these peppers, but adding them to a casserole is flavor-inducing. I discovered this in my ground beef casserole.
I also shredded a block of parmesan cheese. Using fresh parmesan is definitely the way to go. It has much more flavor and goodness than the powdered stuff in a canister.
Layer some sauce in the bottom, add a layer of eggplant, cheese, peppers and so on. My layers were created to use up all the ingredients with sauce and cheese for the top. It was covered with the glass cover that came with the dish and baked at 350 for 25 minutes.
This meal is Keto friendly, with no big-carb ingredients. It could be eaten with a Quick Keto bread, if you are still trying to get over the no-noodle and no-bread thing.
I’ll tell you that this eggplant casserole was totally delicious. I love my new little casserole dish, because what I bake is for my eating pleasure only, and it’s the perfect size. The dish does not have handles, so that is a bummer, but it’s small enough (1 1/2 quart) to be lifted easily.
I’ll probably freeze some of it for later.
2 thoughts on “Eggplant and Pepper Casserole Keto Friendly”
I like that header picture much better! We have those hydrangeas too but they aren’t flowering yet – we are just coming into Spring.
Also, I have been told that the new types of eggplant aren’t as bitter as the old ones were so the salting that was necessary to draw out the bitterness isn’t needed if you are using modern varieties.
I did not know that about eggplant. I would love to find the smaller, Japanese ? variety to try. Glad you like my new header images. 😉 Sometimes it helps to know that someone is looking.