Low Carb Eggplant Parmesan

Eggplant, 542 g. before trimming
1 cup grated parmesan
2 eggs
1/2 cup olive oil
1 lb. ground beef
8 oz. sausage
1.5 cup tomato sauce w/ no sugar added
2 cloves garlic
4 oz part skim shredded mozzarella

First if you don't have low carb tomato sauce make your own by cooking putting two 14 oz. cans of diced tomatoes by in a sauce pan with some onion and cook it down until the tomatoes can be smashed down then add a little stevia to taste. Next remove the sausage from it's casings--I just used breakfast sausage and cook it with the ground beef. Add 1.5 cups of the no sugar tomato sauce to the cooked meat and simmer 5 minutes. If you can multi-task while the meat cooks, wash and trim the eggplant then slice it into 1/4" rounds. Whip up the 2 eggs with a tbsp. of water in a bowl the diameter of your rounds. Put 1 cup of parmesan in a large bowl. Dip the rounds into the eggs mixture, let it drip off, then coat them in the parmesan by pressing in lightly then flipping over and coating 2nd side. Heat sufficient olive oil in a saute pan then begin to lightly brown the eggplant a few pieces at a time--about 2 min per side, then stack on a plate. Keep going adding oil as needed until all of the eggplant is done--I had both oil and egg and cheese left over. The left over cheese will be added to the dish at the end of assembly. Once the eggplant is browned and the meat is done simmering with the sauce, add the garlic to the meat. Preheat the oven to 350 degrees. Select an oven baking dish large enough that all the rounds fit in two layers. (If you must use a smaller dish, it will need to be deeper and you will have to divide your meat and cheese into 3 instead of two). So layer the bottom of the dish with half the rounds and add half the meat then half the cheese, then repeat for the top layer. Finally sprinkle the leftover parmesan over the top. Bake 25 min. It is yummy.

Serving Size: makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user RE-CREATED.