LOW Carb: Ricotta-veggie bake with TONS of options!

Heya everyone!  This recipe canbe made with nearly any type of veggie OR meat for that matter...you can add a whole ton of stuff or take certain things away from this dish, like garlic, basil, marjoram, thyme, rosemary...it is SO FLEXIBLE!
So give this a try and customize it to fit your particular cravings! just remember...keep it low carb...


Ricotta-veggie bake with TONS of options…

Ingredients:

16 ounces (about a jar) marinara sauce

2 large eggplants sliced lengthwise ½  inch thick

1 container (15 ounces) part-skim ricotta cheese

1/2 small shallot, minced

1 red pepper (optional)diced

A few ounces of sun dried tomatoes (optional) chopped into smaller bits

3 tablespoons olive oil, plus more for baking dish

3 large eggs

1 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano

 Dash of cayenne pepper

Coarse salt, fresh ground pepper to taste

 
Preparation:

Preheat oven to 450°.  Arrange eggplant slices in a single layer on two rimmed baking sheets.  Brush lightly on both sides with olive oil; season with salt and pepper.  Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.  Near the end of this, sauté the shallot and the red pepper.

Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper.  Add the sundried tomatoes to this mixture (optional). Brush an 8-inch square baking dish with oil.

Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce.  Top with another fourth of eggplant; spread with half of ricotta mixture.  Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan.  Bake until bubbling and golden, 20 to 25 minutes.  Cool 10 minutes before serving.

 

Serves  5 ,  carbs 9.5 per serving (the damn marinara is the carb giver here..)

Made this the other day and did not care for it -- much too custardy, three eggs are too much.