Spicy, Low Carb Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant, peeled (yield from 1 Eggplant, fresh 3 cup Mezzetta Spicy Marinara (by JWEJTE2005) 8 oz Mozzarella Cheese, part skim milk 0.25 gram coconut oil cooking spray (by KATHEBOS) 3 tbsp Parmesan Cheese, grated 1 tbsp Basil 1 tbsp Oregano, ground 3 dash Pepper, black 1.5 tsp Garlic powder
Slice male eggplant (Look for ○ not () on bottom) into 18 1/4" slices. Place slices on parchment lined baking sheet(s) sprayed lightly with coconut oil. Spray tops of slices lightly.) Bake at 350ºF for 7 mins.
Lightly spray 8"x8" baking dish. On each of three layers place in order - four large rounds in corners, cut two rounds and fill in gaps. Pour 1 c. spicy marinara sauce (may use less), sprinkle on 1 tsp. basil, oregano, sprinkling of garlic powder, light dusting of pepper to taste, 1/3 of the shredded mozza and a T. grated Parmesan (more if wanted).
Bake at 350ºF for 25 minutes or until golden brown on top. Let cool at least ten minutes before serving.
Serving Size: Makes 6 2 3/4" x 4" Servings
Lightly spray 8"x8" baking dish. On each of three layers place in order - four large rounds in corners, cut two rounds and fill in gaps. Pour 1 c. spicy marinara sauce (may use less), sprinkle on 1 tsp. basil, oregano, sprinkling of garlic powder, light dusting of pepper to taste, 1/3 of the shredded mozza and a T. grated Parmesan (more if wanted).
Bake at 350ºF for 25 minutes or until golden brown on top. Let cool at least ten minutes before serving.
Serving Size: Makes 6 2 3/4" x 4" Servings
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 12.5 g
- Cholesterol: 23.9 mg
- Sodium: 745.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.3 g
- Protein: 12.2 g
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