Eggplant Gratin

By á-170456

Ingredients

• 2 medium eggplants - (abt 2 lbs)
• 2 tablespoons butter
• 1/2 onion finely chopped
• 2 cloves garlic pressed
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups heavy cream
• 3/4 cup Atkins Bread Crumbs

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees. Peel eggplant and slice lengthwise into 1/2-inch 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 to 4 minutes until softened. Mix in nutmeg and cream; cook 1 minute.

Rinse eggplant slices and pat dry. Arrange slices in 9- by 13-inch 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.

This recipe yields 8 servings.

Carbohydrates: 10.5 grams
Net Carbs: 7 grams
Fiber: 3.5 grams
Protein: 3.5 grams
Fat: 20 grams
Calories: 221