Low carb eggplant gratin

Instructions

Step 1.
Preheat the oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick (1cm) slices.

Step 2.
Brush olive oil on both sides of the slices and sprinkle with salt. Place on parchment paper on a baking tray and bake 15-20 minutes until golden. Remove when done, set aside and turn up the oven to 450°F (220°C).

Step 3.
In the meantime, thinly slice the onion with a food processor or mandoline.

Step 4.
Sauté the onion in butter in a medium frying pan over medium heat until softened, about 5-7 minutes. Season with salt and pepper.

Step 5.
Place a layer of baked eggplant slices a baking dish, then half of the onions, mint, parsley and 2/3 of the feta cheese.

Step 6.
Add a final layer of eggplant and the rest of the onion.

Step 7.

Finish with additional feta and grated cheese on top.

Step 8.

Pour the cream over the entire dish and bake for 30 minutes until the gratin is a lovely golden color and the cream is bubbly.