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Mini Eggplant and Egg Bake (Low-Calorie Casserole)

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A light and flavorful low-calorie casserole featuring mini eggplants, eggs, and a blend of healthy ingredients, perfect for a nutritious meal.

Ingredients

Scale
  • 4 mini eggplants, sliced
  • 4 eggs
  • 1/2 cup low-fat cheese, shredded
  • 1/4 cup chopped onions
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the mini eggplants and place them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Bake for 15 minutes, until tender.
  3. In a pan, sauté onions and garlic until softened.
  4. In a mixing bowl, whisk the eggs and combine with sautéed onions and garlic.
  5. Once the eggplants are done, layer them in a baking dish, pour the egg mixture over, and top with shredded cheese.
  6. Bake the casserole for 20-25 minutes, or until the eggs are fully set and the cheese is melted and golden.
  7. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, you can use a blend of herbs or add a pinch of chili flakes.
  • If you prefer, substitute the low-fat cheese with a dairy-free version for a vegan option.
  • Feel free to add more vegetables like bell peppers or zucchini for additional texture and flavor.

Nutrition

Keywords: low-calorie casserole, eggplant, egg bake, healthy casserole

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