Lower carb Eggplant parmesan
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 177.8
- Total Fat: 12.0 g
- Cholesterol: 44.7 mg
- Sodium: 138.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.6 g
- Protein: 9.6 g
View full nutritional breakdown of Lower carb Eggplant parmesan calories by ingredient
Introduction
unbreaded unbreadedNumber 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 Seasoning
2 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.
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.