I absolutely LOVE eggplant, so I cook it often for Sunday dinners. I found this recipe on Atkins.com. It’s comforting and filling plus the nutmeg gives it a nutty, fall flavor… and for all of you who are in denial, we are heading into fall here in the Northeast!
I recommend trying the pork rind breadcrumbs for this recipe, it’s super delish! Learn how I make them here.
teaspoon ground nutmeg
cups heavy cream, organic
cup pork rind breadcrumbs or low carb bread crumbs
- Heat oven to 375°F. Peel eggplant and slice lengthwise into ½ thick slices. Sprinkle with salt and place in a colander for 15 minutes to drain.
- In a saucepan melt butter over medium heat. Add onion and garlic; cook 3-4 minutes until softened. Mix in nutmeg and cream; cook 1 minute.
- Rinse eggplant slices and pat dry. Arrange slices in 9×13 baking dish. Pour cream mixture over eggplant. Sprinkle evenly with breadcrumbs. Bake 45 minutes until the cream is thickened, browned and bubbly and the eggplant is tender.