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lowcarb zucchini eggplant bake

Zucchini Eggplant Bake

A healthy weeknight lowcarb lasagna where the zucchini and eggplant slices are the layered noodles
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Flat baking tray like a cookie sheet
  • Baking tray
  • Strainer (Not a colander)

Ingredients
  

  • 2 large Eggplants, chopped into round 1 cm thick slices
  • 2 Zucchinis, chopped into 1/2 cm slices
  • 1 Bell pepper chopped into medium sized pieces
  • 3 cups Jar marinara
  • 8 ounces Cottage cheese. Use more or less depending on taste.
  • 2 ounces Basil leaves. Use more if desired.
  • 1 tsp Dry thyme
  • 3-4 Garlic cloves, minced
  • 1 cup Olive oil. You can also use cooking spray.
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven for 350 degrees
  • Coat the eggplant slices on both sides with either olive oil or cooking spray and sprinkle with a bit of salt and pepper.
  • Put the eggplant slices on a baking tray and cook for 15 minutes
  • While the eggplant slices are cooking, coat the zucchini slices in olive oil or cooking spray and sprinkle with a bit of salt and pepper.
  • After the eggplant slices have cooked for 15 minutes, remove the tray from the oven and turn over each side.
  • Add the zucchini to the tray or to a separate tray and place both trays back into the oven for 10 minutes.
  • Remove the tray from the oven and turn over the zucchini slices.
  • Place the zucchini slices back into the oven and bake for 5 more minutes.
  • While the zucchini is baking, strain the marinara sauce to remove excess water. Use a strainer, not a colander because the hole in a colander are too large for this purpose.
  • After 5 minutes, remove the trays from the oven.
  • Add some sauce to the bottom of a 9 x 5 inch baking dish.
  • Add 4-6 eggplant slices to the bottom of the baking dish.
  • Put a bit of sauce on each slice and spread
  • Layer some zucchini, cottage cheese, basil leaves, garlic and peppers on top of the eggplant and add more sauce.
  • Add another layer of eggplant and keep layering until you run out of ingredients.
  • Try to save some basil leaves for the top layer for presentation purposes.
  • Bake in the oven or warm up in the microwave. Serve alone or over lentil pasta, quinoa or cauliflower rice.
Keyword baked eggplant, lowcarb lasagna, marinara, zucchini