Classic souther comfort food, this copycat of the famous Wyatt's Eggplant Casserole recipe has under 5 carbs per serving. Cheesy and good, it makes a fabulous meatless main dish or side dish.
Course Low Carb Main, Main Course
Cuisine American Classic, Italian
Keyword Casserole, eggplant
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 614kcal
Author Marye
Ingredients
1lbeggplantpeeled and cubed
1 1/2cupshemp heartsdivided use
1/2cupheavy cream
1/4cupwater
1/4cupmelted butter
1/4cupfinely chopped onions
1/4cupfinely chopped green peppers
1/4cupfinely chopped celery
1eggslightly beaten
1tablespoonfinely chopped pimiento
2teaspoonssalt
1teaspoonpepper
1/4teaspoonsage
2cupsgrated mild cheddar cheesedivided
Instructions
Soak the eggplant in salted water in the refrigerator for several hours.
Put 1 cup of hemp hearts in a bowl.
Stir in the cream and water.
Set aside.
Drain and rinse the eggplant.
Add the eggplant to a pan of boiling water.
Cover, turn down the heat, and simmer until the eggplant is very tender, about 15 minutes.
Drain well, and press with a paper towel to remove as much moisture as possible.
Set aside.
Melt the butter in a saute pan and add the onions, green peppers, and celery.
Saute until nearly tender.
Add the eggplant into the pan and saute along with the vegetables about 3 more minutes.
Remove from heat.
Add the eggplant mixture to the hemp hearts mixture.
Add in the pimento.
Stir gently to blend.
Whisk the salt, pepper, and sage into the egg.
Pour over the eggplant -hemp heart mixture.
Stir in 1 cup of the cheese and blend all of the ingredients together gently.
Preheat the oven to 350F.
Grease an 9-inch x 9-inch casserole dish.
Spoon the eggplant mixture into the dish.
Top with the remaining hemp hearts and the remaining cheese.
Cook for 30 minutes, or until the cheese is melted and the eggplant is firm.