Wyatt’s Eggplant Casserole: The Low Carb Version
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 1 lb eggplant peeled and cubed
- 1 1/2 cups hemp hearts divided use
- 1/2 cup heavy cream
- 1/4 cup water
- 1/4 cup melted butter
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped green peppers
- 1/4 cup finely chopped celery
- 1 egg slightly beaten
- 1 tablespoon finely chopped pimiento
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon sage
- 2 cups grated mild cheddar cheese divided
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.
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.
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.