Eggplant Gratin. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet.

Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Low Carb Eggplant Parmesan (Eggplant Gratin), is a tasty casserole loaded with fresh eggplant, melted cheese, garlic, herbs, and marinara sauce. You can cook Eggplant Gratin using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Eggplant Gratin

1. It's 1 of large eggplant.
2. Prepare 1/2 teaspoon of pepper and salt to taste.
3. It's 1 cup of marinara sauce, I used mine available in my profile or in search.
4. It's 12 slices of pepperoni.
5. It's 1/4 cup of plus 2 tablespoons freshly grated romano cheese, divided use.
6. You need 1/4 cup of ricotta cheese.
7. Prepare 1/2 teaspoon of italian seasoning spice blend.
8. You need 1 of large egg.
9. You need 1 teaspoon of hot sauce, such as franks brand.
10. It's 1 tablespoon of olive oil.
11. It's 3 of green onions, sliced.
12. It's 1/2 cup of italian four cheese blend, shredded.
13. Prepare 1/4 cup of heavy cream.

An easy to make baked casserole with the flavors of Southern France and Italy. It doesn't matter whether you call it eggplant parmesan or eggplant gratin!. This is a delicious dish that is low carb, keto-friendly, and has no added sugar. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray.

Eggplant Gratin step by step

1. Spray a baking dish with non stick spray. Preheat oven to 425.
2. Peel eggpant and slice crosswise into 1 inch slices.
3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later.
4. Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet.
5. While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside.
6. Add a thin layer of marinara sauce to the prepared baking dish.
7. Layer cooked eggpant, slightly overlapping in dish.
8. Cover with remainig marinara sauce.
9. Spread ricotta cheese mixture evenly over top.
10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend.
11. Add reserved pepperoni slices on top of cheese.
12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.

Coat slices with cooking spray; sprinkle with salt. Combine cheese, oregano, pepper, and garlic in a bowl. Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe).