Eggplant-Squash Parmesan, Low Carb

3 TB olive oil
mixture of roasted ground pecans, almonds, pumpkin seeds
3 large eggs, beaten
2 large Japanese eggplant
2 large zucchini
1 medium Chaoyte Squash, peeled, cut into small pieces
1 can diced tomatoes
1 small can tomato sauce
3 large leeks, sliced & shopped
3 cloves garlic, mashed
1 large shallot, sliced & chopped
1 large red bell pepper, sliced & chopped
Mozzarella cheese (or Mexican), grated
Fresh Parmesan cheese, grated
fresh oregano, thyme, parsely & basil

Roast nuts in oven till browned. Cool and then blend together. Slice eggplant and let sit. Heat oil in large nonstick pan and add onion, garlic, leeks & pepper. Transfer to a plate. Fold eggplant slices into egg mixture, then into nut mixture. Place in hot skillet with oil and brown slightly (may need to do in two batches).
Spray glass casserole dish with cooking spray and sprinkle a little olive oil in bottom. Add partially drained tomatoes. Then begin layering vegetables & cheese: Eggplant, zucchini, chayote squash, (sliced mushrooms, too, if you have them), then cheeses. End with the can of tomato sauce and herbs. Then begin the layering process over again in the same order, ending with Parmesan cheese. Bake in a preheated 350-degree oven for an hour until top is browned. Let sit a few minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MART1025.