Eggplant Parmigiana, low-carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Eggplants, unpeeled, sliced into thick rounds (1/4-1/2 inch)4 Tomatoes, sliced into thick rounds (1/4-1/2 inch)8-10 Mushrooms, sliced1 Red bell pepper, diced1 Green bell pepper, diced300g (1 1/4 cups) Ricotta cheese, light (part skim) 1 Egg4 Garlic cloves, minced1 tbsp Basil 1 tbsp Oregano260 grams Mozzarella cheese, part skim, grated/shredded1 can Tomato paste 6-9 fl oz Water
Preheat oven to 350F.
SAUCE:
In a small saucepan, gently saute the minced garlic in a few drops of olive oil.
Add tomato paste, and stir in water to desired consistency. (Keep in mind that the veggies will add more water to the dish while it bakes, so you probably want a thicker consistency than you would normally use.)
Stir in basil and oregano. Add other seasonings if you wish. Remove from heat.
RICOTTA MIX:
In a bowl, beat the egg with a fork.
Add the ricotta and some basil (optional), and mix well.
BUILD PARMIGIANA:
In an oven-safe dish (a casserole dish, or a dutch oven), add a thin, even layer of sauce to the bottom of the dish.
Arrange a layer of eggplant to completely cover the bottom of the dish. You may want to cut some of the rounds to fit into any large gaps.
Add a layer of ricotta dollops.
Add a thin layer each of mushrooms, red peppers, and green peppers.
Add a layer or tomato sauce.
Add a layer of grated mozzarella.
Repeat from beginning, starting with a layer of eggplant, continuing until the baking dish is nearly full.
Add a final layer of eggplant, again filling in any large gaps.
Top with tomato sauce, then a layer of mozzarella.
Cover baking dish with a lid or aluminum foil, and bake at 350F for about 45 minutes, or until the sauce is bubbling, cheese is melted, and eggplant is tender.
Remove cover and bake for another 10-15 minutes, until the cheese starts to bubble.
Remove from oven, let sit for a few minutes before serving.
Serving Size: Makes eight pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.
SAUCE:
In a small saucepan, gently saute the minced garlic in a few drops of olive oil.
Add tomato paste, and stir in water to desired consistency. (Keep in mind that the veggies will add more water to the dish while it bakes, so you probably want a thicker consistency than you would normally use.)
Stir in basil and oregano. Add other seasonings if you wish. Remove from heat.
RICOTTA MIX:
In a bowl, beat the egg with a fork.
Add the ricotta and some basil (optional), and mix well.
BUILD PARMIGIANA:
In an oven-safe dish (a casserole dish, or a dutch oven), add a thin, even layer of sauce to the bottom of the dish.
Arrange a layer of eggplant to completely cover the bottom of the dish. You may want to cut some of the rounds to fit into any large gaps.
Add a layer of ricotta dollops.
Add a thin layer each of mushrooms, red peppers, and green peppers.
Add a layer or tomato sauce.
Add a layer of grated mozzarella.
Repeat from beginning, starting with a layer of eggplant, continuing until the baking dish is nearly full.
Add a final layer of eggplant, again filling in any large gaps.
Top with tomato sauce, then a layer of mozzarella.
Cover baking dish with a lid or aluminum foil, and bake at 350F for about 45 minutes, or until the sauce is bubbling, cheese is melted, and eggplant is tender.
Remove cover and bake for another 10-15 minutes, until the cheese starts to bubble.
Remove from oven, let sit for a few minutes before serving.
Serving Size: Makes eight pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 226.0
- Total Fat: 9.5 g
- Cholesterol: 53.7 mg
- Sodium: 387.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 6.1 g
- Protein: 16.8 g
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