This is a low-carb remake of a favorite dish.
2 ex-large eggplants or 3 smaller ones, peeled and cut in 1/2” cubes
3 c heavy cream
2 heaping tsp chicken base – Costco has this
1 Tbsp. garlic, chopped
1 1/2 Tb Italian seasoning
2 1/2 tsp salt
1 1/4 tsp black pepper
2 large eggs
2 Tbsp. lemon juice
3/4 c grated Parmesan cheese
25 oz artichoke hearts - Costco sells these in large jars
20 oz fresh spinach
2 c yellow onions, chopped – microwave them until tender
1 lb Jimmy Dean sausage – crumbled and cooked
1 1/2 c grated Parmesan cheese
Preheat the oven to 350 degrees F. Spray a deep 9 by 13-inch baking dish with Pam.
Wilt the spinach in a steamer basket or divide it in thirds and microwave each third for 1 1/2 minutes. Squeeze as much water from spinach as possible, then put aside.
Warm a cup of the cream and add the chicken base. Stir until smooth. Whisk cream/chicken base with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice in a large bowl (or blender then pour into a large bowl). Add 3/4 C cheese, artichokes, spinach, onions, sausage and eggplant, then stir to combine. Pour the eggplant/custard mixture into the prepared dish. Cover with foil and bake 1 hour. Remove foil and top with 1 1/2 C grated Parmesan cheese, then bake another 45 minutes until the center is set. Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. I make this dish a couple of days ahead when I’m doing it for the holidays. You can also hurry this dish along by microwaving the eggplant and onions before mixing with everything else. About 30 servings – 6 net carbs per serving.
Warm a cup of the cream and add the chicken base. Stir until smooth. Whisk cream/chicken base with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice in a large bowl (or blender then pour into a large bowl). Add 3/4 C cheese, artichokes, spinach, onions, sausage and eggplant, then stir to combine. Pour the eggplant/custard mixture into the prepared dish. Cover with foil and bake 1 hour. Remove foil and top with 1 1/2 C grated Parmesan cheese, then bake another 45 minutes until the center is set. Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. I make this dish a couple of days ahead when I’m doing it for the holidays. You can also hurry this dish along by microwaving the eggplant and onions before mixing with everything else. About 30 servings – 6 net carbs per serving.
