Low Carb Cheesy Eggplant Parmesan
- Number of Servings: 4
Ingredients
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 cup Parmesan Cheese, grated 2 large Egg, fresh, whole, raw 3 cup Cheese - Kraft Mozzerella Shredded 2.5 cup Signature Select Mushroom & Onion Pasta Sauce
Preheat oven to 425°F
Spray two cookie sheets with non-stick spray.
In one bowl, beat the egg(s).
In another bowl, put your parmesan cheese - mix in Italian seasoning, garlic powder, pepper.
Slice eggplants into 12 slices.
Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
Cook at 425 for 20 minutes, turning the eggplant slices half way through.
Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
Using a 9x13 pan, put a small amount of spaghetti sauce on the bottom, then layer the 4 largest eggplant slices on the bottom.
Top the first layer of slices with spaghetti sauce, then add one cup of shredded mozzarella spread evenly over each slice of eggplant.
Repeat layering two more times, using the next 4 largest eggplant slices, sauce cheese.
Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRANQUILL.
Spray two cookie sheets with non-stick spray.
In one bowl, beat the egg(s).
In another bowl, put your parmesan cheese - mix in Italian seasoning, garlic powder, pepper.
Slice eggplants into 12 slices.
Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
Cook at 425 for 20 minutes, turning the eggplant slices half way through.
Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
Using a 9x13 pan, put a small amount of spaghetti sauce on the bottom, then layer the 4 largest eggplant slices on the bottom.
Top the first layer of slices with spaghetti sauce, then add one cup of shredded mozzarella spread evenly over each slice of eggplant.
Repeat layering two more times, using the next 4 largest eggplant slices, sauce cheese.
Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRANQUILL.
Nutritional Info Amount Per Serving
- Calories: 500.6
- Total Fat: 32.5 g
- Cholesterol: 172.8 mg
- Sodium: 1,517.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.9 g
- Protein: 38.4 g
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