Sugar-Free Hearty Eggplant Casserole

Indulge in the comforting flavors of this Sugar-Free Hearty Eggplant Casserole, a wholesome and vegetable-packed dish perfect for any occasion. Layers of tender roasted eggplant, zucchini, and sweet red bell pepper are nestled in a rich tomato sauce infused with aromatic oregano, basil, and garlic. Topped with melty mozzarella and savory Parmesan cheese, this casserole delivers all the satisfaction of a classic baked dish without the addition of sugar, making it a great option for those looking to enjoy a nutrient-dense, low-carb meal. Whether you serve it as a main course or a hearty side, this gluten-free recipe is sure to become a family favorite. Ready in just 80 minutes, it’s an excellent choice for health-conscious individuals craving bold, comforting flavors.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium Eggplants
• 2 medium Zucchini
• 1 large Red bell pepper
• 3 tablespoons Olive oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 14 ounces Canned crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Grated Parmesan cheese
• 1 cup Shredded mozzarella cheese
• 0.25 cup Fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants and zucchinis into 1/4-inch thick slices. Place them on a baking sheet, brush with 1 tablespoon of olive oil, and season lightly with salt.

Step 3

Roast the slices in the oven for 15 minutes until they are tender. Remove and set aside.

Step 4

While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the canned crushed tomatoes to the skillet, seasoning with oregano, basil, salt, and black pepper. Let it simmer for 10 minutes to thicken slightly.

Step 7

Thinly slice the red bell pepper and fresh basil leaves.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the eggplant slices, half of the zucchini slices, and half of the sliced red bell pepper on top.

Step 9

Pour half of the remaining tomato sauce over the vegetables, then sprinkle with half of the Parmesan and mozzarella cheese.

Step 10

Repeat the layers with the remaining eggplant, zucchini, red bell pepper, sauce, and cheeses.

Step 11

Cover the dish with aluminum foil and bake in the oven for 30 minutes.

Step 12

Uncover and continue to bake for an additional 15 minutes until the cheese is bubbly and golden brown.

Step 13

Let the casserole cool for at least 10 minutes, garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1905.2g)

Amount per serving	% Daily Value*
Calories	1416.9

Total Fat 82.2g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 120.3mg	0%
Sodium 8058.3mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 34.4g	0%
Total Sugars 73.9g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 1560.2mg	0%
Iron 8.6mg	0%
Potassium 4194.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 17.3%

Carbs: 32.5%