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 – roast at 400º for 40 minutes
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
3 large eggs
2 Tbsp. lemon juice
3/4 c grated Parmesan cheese
40 oz fresh spinach
2 c yellow onions, chopped – microwave them until tender
1 lb Jimmy Dean Italian sausage – crumbled and cooked
25 oz artichoke hearts - Costco sells these in large jars
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 4 minutes. Squeeze as much water from spinach as possible, then chop and 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. Add 3/4 C cheese, spinach, onions, sausage and roasted eggplant, then stir to combine. Gently add artichokes. Pour the eggplant/custard mixture into the prepared dish. Place in oven. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. Bake 1 hour and 45 minutes. Remove from oven and top with 1 1/2 C grated Parmesan cheese while still hot. Serve warm.
I make this dish a couple of days ahead when I’m doing it for the holidays. This year, 2018, I roasted the eggplant, prepared the spinach, onions and sausage and froze them a week before Christmas, then thawed them two days before I wanted to make the stuffing. Really speeded up the process and reduced the stress of a lot of cooking and dishes. 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. Add 3/4 C cheese, spinach, onions, sausage and roasted eggplant, then stir to combine. Gently add artichokes. Pour the eggplant/custard mixture into the prepared dish. Place in oven. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. Bake 1 hour and 45 minutes. Remove from oven and top with 1 1/2 C grated Parmesan cheese while still hot. Serve warm.
I make this dish a couple of days ahead when I’m doing it for the holidays. This year, 2018, I roasted the eggplant, prepared the spinach, onions and sausage and froze them a week before Christmas, then thawed them two days before I wanted to make the stuffing. Really speeded up the process and reduced the stress of a lot of cooking and dishes. About 30 servings – 6 net carbs per serving.
You can halve this recipe and reduce the cooking time to about an hour or an hour and a quarter.
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