A rich, flavorful eggplant dish that's easy to make. Warm flavors of basil, garlic, and oregano will sweep you off to France! Just 7.2 net carbs per serving.
Course Light Dinner/Lunch, Low Carb Main, Main
Cuisine French, Vegetarian
Keyword eggplant
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4to 6 servings
Calories 240kcal
Author Katherine Peters
Ingredients
Olive oil
3poundseggplants
3/4cupdiced tomatoes
3ouncesshelf stable Parmesanin the green can, divided use
1ounceshredded fresh Parmesan
2beaten eggs
1cupheavy cream
2tablespoonschopped Kalamata olives
1tablespoonchopped fresh basil
1 teaspoonsdried oregano
1teaspoongarlic granules
1teaspoonHerbes de Provence
Instructions
Preheat the oven to 350F.
Cube the eggplant and toss in olive oil to coat lightly.
Place on a baking sheet and bake for 30 to 40 minutes, or until soft and creamy.
Remove from oven and cool slightly.
Mix the eggplant, tomatoes, 2 ounces of the Parmesan, 1 ounce of the fresh Parmesan, eggs, cream, olives, basil, oregano, garlic, and Herbes de Provence.
Spray the tart pans or pie pan with nonstick cooking spray.
Spoon the eggplant mixture into the tart pans and sprinkle with the remaining shelf stable Parmesan.
Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
Remove from oven and let stand 5 minutes before serving.
Notes
carbs: 15.7 net carbs 7.2 (6 servings)
carbs: 23.6 net carbs 10.8 (4 servings)