Eggplant-Squash Parmesan, Low Carb

Name: Eggplant-Squash Parmesan, Low Carb Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Ingredients: 3 TB olive oil; mixture of roasted ground pecans almonds pumpkin seeds; 3 large eggs beaten; 2 large Japanese eggplant; 2 large zucchini; 1 medium Chaoyte Squash peeled cut into small pieces; 1 can diced tomatoes; 1 small can tomato sauce; 3 large leeks sliced & shopped; 3 cloves garlic mashed; 1 large shallot sliced & chopped; 1 large red bell pepper sliced & chopped; Mozzarella cheese (or Mexican) grated; Fresh Parmesan cheese grated; fresh oregano thyme parsely & basil

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 12

Ingredients

3 TB olive oilmixture of roasted ground pecans, almonds, pumpkin seeds3 large eggs, beaten2 large Japanese eggplant2 large zucchini1 medium Chaoyte Squash, peeled, cut into small pieces1 can diced tomatoes1 small can tomato sauce3 large leeks, sliced & shopped3 cloves garlic, mashed1 large shallot, sliced & chopped1 large red bell pepper, sliced & choppedMozzarella cheese (or Mexican), gratedFresh Parmesan cheese, gratedfresh oregano, thyme, parsely & basil

Directions

Roast nuts in oven till browned. Cool and then blend together. Slice eggplant and let sit. Heat oil in large nonstick pan and add onion, garlic, leeks & pepper. Transfer to a plate. Fold eggplant slices into egg mixture, then into nut mixture. Place in hot skillet with oil and brown slightly (may need to do in two batches).
Spray glass casserole dish with cooking spray and sprinkle a little olive oil in bottom. Add partially drained tomatoes. Then begin layering vegetables & cheese: Eggplant, zucchini, chayote squash, (sliced mushrooms, too, if you have them), then cheeses. End with the can of tomato sauce and herbs. Then begin the layering process over again in the same order, ending with Parmesan cheese. Bake in a preheated 350-degree oven for an hour until top is browned. Let sit a few minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MART1025.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving