When you use Parmesan cheese instead of breadcrumbs to “bread” the eggplant slices, it becomes Eggplant Parmesan Squared! This takes a little doing, but it’s delicious, and it’s easily filling enough for a main dish.
Yield: 6 servings, each with 13 grams of carbohydrates and 4.5 grams of fiber, for a total of 8.5 usable carbs and 24 grams of protein.
INGREDIENTS
- 1/2 cup low-carb bake mix or unflavored protein powder
- 2 or 3 eggs
- 1 1/4 to 1 3/4 cups Parmesan cheese
- 1 large eggplant, sliced no more than 1/4-inch thick
- Olive oil for frying
- 1 clove garlic, cut in half
- 1 1/2 cups sugar-free spaghetti sauce
- 8 ounces shredded mozzarella ~ How many eggs and how much cheese you will need depends on how big your eggplant is.
INSTRUCTIONS
- Preheat the oven to 350°F.
- Put the bake mix on a plate, break the eggs into a shallow bowl and beat well, and put 1 to 1 1/2 cups of Parmesan on another plate.
- Dip each eggplant slice in the bake mix so each side is well dusted.
- Dip each “floured” slice of eggplant in the beaten egg and then in the Parmesan so that each slice has a good coating of the cheese. Refrigerate the “breaded” slices of eggplant for at least half an hour, or up to an hour or two.
- Pour 1/8 inch of olive oil in the bottom of a heavy skillet over medium heat. Add the garlic, letting it sizzle for a minute or two before removing. Now fry the refrigerated eggplant slices until they’re golden brown on both sides (you’ll have to add more olive oil as you go along).
- Spread 1/2 cup of spaghetti sauce in the bottom of a 9 x 11-inch roasting pan. Arrange half of the eggplant slices to cover the bottom of the pan. Cover with the mozzarella, and top with the remaining eggplant. Pour the rest of the spaghetti sauce on, and sprinkle the remaining 1/4 cup of Parmesan on top.
- Bake for 30 minutes.
