Truly Low Carb Eggplant-Zucchini Strata

{headline}Low-carb Strata{/headline}Serves 4

Vegetable mix:
1 pound eggplant, peeled and quartered lengthwise
1/2 cup onion, in 1/4" slices
1/2 pound zucchini, sliced crosswise1/4" thick
1/2 pound yellow squash, sliced crosswise1/4" thick
2 tablespoons macadamia nut oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon oregano (ground)
1 clove garlic, crushed

Batter:
5 large eggs
1/4 cup macadamia nut oil
1 cup half and half cream
3 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 325 degrees F. Oil a large baking dish. Saute onion slices slowly over medium heat in 1 tablespoon of the oil just until translucent, not brown. Remove onions from pan. Add the other tablespoon of oil to the pan and saute the eggplant, zucchini and squash until barely tender. Add garlic for last minute of cooking only. Combine with the onion and season with salt, pepper and oregano.

2. Beat all ingredients for the batter until well-mixed. Arrange quartered eggplant evenly in bottom of baking dish. Pour egg mixture into the baking pan. Add remaining prepared vegetables, scattering evenly over the batter. (Some of the vegetables will sink and some will not, making for an attractive appearance.) Bake, covered, for 45 minutes. Add remaining Parmesan cheese and bake, uncovered, for an additional 15 minutes. Allow to set at room temperature for 5 to 10 minutes before serving.

Per serving: 16.1g carbohydrates; 6.2g fiber; 14.8g protein; 32.7 g fat; 292 mg cholesterol; 510 mg sodium; 404 calories