Low Carb Recipe: Low Carb Eggplant Parmesan
1 medium eggplant
1 cup low carb spaghetti sauce (I used Hunts Sugar Free spaghetti sauce)
2 T butter
4 slices provolone cheese or 4 oz mozzarella, shredded
Wash eggplant. Cut the ends off and slice in half and those half in halves and again... You want eight even slices, which will be about 1/2 inch thick or a little more. Dip slices into egg then parmesan cheese and fry in butter in a skillet over medium-high heat. Fry each side for about three minutes and drain on paper towels. You want them golden-brown like fried zucchini. Place 4 slices of fried eggplant in a greased 9x9 pan. Spoon a heaping tablespoon of sauce over each slice of eggplant. Top with 4 more slices of eggplant, stacking one slice on top of another. Top with remaining sauce and the cheese. Bake at 350 for 25-30 minutes, until golden brown.
If you like things spicier, you could always add in a little bit of basil or oregano to your parmesan cheese before coating the eggplant slices.