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<\/a><\/p>\nSomething that I do a little differently is slicing them rather thin and blot them with paper towels.\u00a0This is definitely a taste thing, if you prefer a more \u201cmeaty bite\u201d go for it and slice them thicker!!<\/p>\n
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Next line a baking sheet with parchment and spray with olive oil. I then lay them out, spray the tops with olive oil, sprinkle with Italian seasoning, and stack them when necessary. Place in a 400-degree preheated oven for 15 minutes<\/p>\n
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I like to truly roast the eggplants, I feel it gives them a depth of flavor they otherwise would not have<\/p>\n
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While they are roasting. Mix together the remaining ingredients; egg, sour cream, mozzarella (leaving some to sprinkle the top), parmesan cheese, garlic, oregano, fresh basil, and pepper in a large bowl or food processor. I sometimes add a few tablespoons of cream cheese if I have any on hand)<\/p>\n
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I prefer shredding my own cheese, it really does make a difference<\/p>\n
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When the eggplant is done coat the bottom of the casserole dish or baking dish with marinara sauce or tomato sauce (try to use a rich spaghetti sauce)<\/p>\n
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Layer the eggplant\u00a0(I sometimes cook ground turkey or hot Italian sausage or grass-fed beef on medium heat with diced red onions in a cast iron skillet for a heartier recipe and layer the meat mixture or beef mixture into the Italian casserole)<\/p>\n
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Layer with the cheese mixture, repeating until you reach the top. Cover in sauce and the remaining shredded mozzarella cheese<\/p>\n
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This is one of my favorite casserole recipes to enjoy with cauliflower rice or a simple salad for a complete meal. It’s such an easy dinner for busy nights and one of my favorite low carb meals. It’s such a great alternative to pizza night! It almost gives the feeling of an easy pizza casserole recipe, its such an easy keto recipe<\/p>\n
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Store any leftovers in an airtight container or with plastic wrap. Honestly, for best results is even better the next day.<\/p>\n