CREAMY LOW CARB EGGPLANT BAKE

For our CityLine viwers following along with the 2013 weight loss challenge

Creamy Low-Carb Eggplant Bake

For our CityLine viwers following along with the 2013 weight loss challenge- this yummy easy to make recipe is for YOU! Perfect with a side salad, this tasty recipe offers 10 grams of protein per serving and is a very sastisfying dinner (also great to take to work the next day!). Enjoy.

Serves 4

Ingredients:

  • 1 large eggplant
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) tomato sauce
  • 1/2 cup (125 mL) soft goat’s cheese
  • 1/2 cup (125 mL) sliced mushrooms
  1. Preheat oven to 375°F
  2. Cut eggplant into 1/4-inch- (5 mm) thick round slices. Pour oil into non-stick medium-size pan, add eggplant and sauté over medium heat, 2 minutes per side.
  3.  Place eggplant into foil-lined medium-size casserole dish. Pour tomato sauce over top, then dot with goat’s cheese. Bake for about 20 minutes until bubbly.
  4. In a separate pan, sauté mushrooms over medium heat for 4 to 6 minutes. Remove casserole from oven and top with sautéed mushrooms.

Per serving: 170 calories, 10 g total fat, 12 g carbohydrates, 10 g protein, 2 g fibre, 0 g sugars