Lower carb Eggplant parmesan

Name: Lower carb Eggplant parmesan Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12
Ingredients: 2 eggplant unpeeled (approx 1-1 Eggplant fresh; 2 cup Ricotta Cheese whole milk; 4 serving Cheese Mozzerella (1 oz. Block) (by SOLARES64); .25 cup Parmesan Cheese grated; 3 tbsp Extra Virgin Olive Oil; 1 large Egg fresh whole raw; 0.75 cup tomato basil pasta sauce simply nature; Italian Seasoning; 2 tsp Garlic powder

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 12

Ingredients

2 eggplant, unpeeled (approx 1-1 Eggplant, fresh 2 cup Ricotta Cheese, whole milk 4 serving Cheese, Mozzerella (1 oz. Block) (by SOLARES64) .25 cup Parmesan Cheese, grated 3 tbsp Extra Virgin Olive Oil 1 large Egg, fresh, whole, raw 0.75 cup tomato basil pasta sauce simply nature Italian Seasoning2 tsp Garlic powder

Directions

slice eggplant and salt it- leave in a strainer for half an hour

rinse and dry

Preheat the oven to 400 F

Put parchment paper onto a baking sheet and place the eggplant slices on it. Add olive oil to each slice and sprinkle salt, pepper, and Italian seasoning.

Bake for 8-10 minutes then flip and do the same thing again to the other side.

Mix ricotta, egg, garlic powder, and parmesan cheese. Mix well.

Coat a casserole dish or pan of choice with olive oil spray, begin layering by adding sauce first, then eggplant, and ricotta mixture, continue until the last layer is sauce then top with the mozzerella.

Bake at 325 for 35-45 minutes

Serving Size: makes 12 .5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LORI_25403.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving