Low Carb Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
Eggplant, 542 g. before trimming1 cup grated parmesan2 eggs1/2 cup olive oil1 lb. ground beef8 oz. sausage1.5 cup tomato sauce w/ no sugar added2 cloves garlic4 oz part skim shredded mozzarella
First if you don't have low carb tomato sauce make your own by cooking putting two 14 oz. cans of diced tomatoes by in a sauce pan with some onion and cook it down until the tomatoes can be smashed down then add a little stevia to taste. Next remove the sausage from it's casings--I just used breakfast sausage and cook it with the ground beef. Add 1.5 cups of the no sugar tomato sauce to the cooked meat and simmer 5 minutes. If you can multi-task while the meat cooks, wash and trim the eggplant then slice it into 1/4" rounds. Whip up the 2 eggs with a tbsp. of water in a bowl the diameter of your rounds. Put 1 cup of parmesan in a large bowl. Dip the rounds into the eggs mixture, let it drip off, then coat them in the parmesan by pressing in lightly then flipping over and coating 2nd side. Heat sufficient olive oil in a saute pan then begin to lightly brown the eggplant a few pieces at a time--about 2 min per side, then stack on a plate. Keep going adding oil as needed until all of the eggplant is done--I had both oil and egg and cheese left over. The left over cheese will be added to the dish at the end of assembly. Once the eggplant is browned and the meat is done simmering with the sauce, add the garlic to the meat. Preheat the oven to 350 degrees. Select an oven baking dish large enough that all the rounds fit in two layers. (If you must use a smaller dish, it will need to be deeper and you will have to divide your meat and cheese into 3 instead of two). So layer the bottom of the dish with half the rounds and add half the meat then half the cheese, then repeat for the top layer. Finally sprinkle the leftover parmesan over the top. Bake 25 min. It is yummy.
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user RE-CREATED.
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user RE-CREATED.
Nutritional Info Amount Per Serving
- Calories: 4,211.0
- Total Fat: 346.8 g
- Cholesterol: 1,081.0 mg
- Sodium: 5,577.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 16.7 g
- Protein: 312.8 g
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