Roasted Eggplant Casserole

Roasted Eggplant Casserole

This roasted eggplant casserole is a flavorful vegetarian dish with broccoli, fresh tomatoes, shredded cheese, and olives. It's a tasty low carb and keto recipe, great for meatless Mondays.

 #Roasted #Eggplant #Casserole

Ingredients

• 12 ounces (about 1 medium) eggplant cut into 3/4-inch cubes
• 12 ounces (about 6 cups) broccoli florets cut smaller than 2 inches
• 8 ounces (about 3) roma tomatoes finely chopped
• 6 ounces (about 1 1/2 cups) shredded cheddar cheese
• 3 ounces (about 1/2 cup) drained sliced kalamata or black olives
• 1 large egg beaten
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400 F.
2. On a large baking sheet lined with parchment paper, spread out eggplant cubes and broccoli florets in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Bake at 400 F until the eggplant and broccoli are tender, about 20 minutes.
4. In an 8x8 inch baking dish, add roasted eggplant and broccoli. Season with oregano and lightly toss to mix.
5. Add chopped tomatoes, sliced olives, and two-thirds of the cheddar cheese to the baking dish. Carefully stir until well-mixed.
6. Evenly scatter remaining cheddar cheese on top. Pour beaten egg over the cheese.
7. Bake at 400 F for 15 minutes. Let it cool for about 10 minutes before slicing into it.

Original Recipe Article from savorytooth.com

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