Low Carb Eggplant (Aubergine) Parmesan |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 3 |
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I am on a low carb diet (South Beach) and I've found this recipe to be best in satisfying my craving of pasta with red sauce or pizza....god, I miss those days! But this is just as good and healthy too; a good dish for a vegetarian that may also be watching their carb intake. Serve this as a main dish (serves 3) or as a side dish (serves 6). Ingredients:
1 1/2 lbs eggplants |
1 cup parmesan cheese, shredded and divided |
2 cups mozzarella cheese, shredded and divided |
1 1/2 cups no-added-sugar low carb spaghetti sauce (i use hunt's no added sugar italian baking sauce, in a can) or 1 1/2 cups marinara sauce (i use hunt's no added sugar italian baking sauce, in a can) |
italian seasoning |
dried oregano |
dried basil |
Directions:
1. Preheat oven to 375 degrees.
2. Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
3. Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
4. Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
5. Repeat layers and again, sprinkle with spices.
6. Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
7. Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.
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