Tuesday, August 25, 2009

Low Carb Eggplant Parmesan

Low Carb Recipe: Low Carb Eggplant Parmesan

1 medium eggplant
parmesan cheese
2 eggs
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
Serves four.

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.



  1. Have you ever had the LC pasta?
    Just curious.

  2. How did this turn out, Angie? Sounds mighty good.

  3. This is very tasty dish.. and easy too. Thanks for the comment, Harry!

    Anne - I had the low carb pasta, but it's been a couple years at least. I'm kind of afraid to eat it. I do have a box of Dreamfield's on hand. Have you tried it?

  4. Ooh looks yummy. I've never had eggplant but am going to try it.

    I've had dreamfields and its ok, but I too am afraid to eat it, usually when I do I start gaining weight so I save that for a major pasta splurge. However, I have been thinking of trying some shiratake noodles, the real ones not the tofu ones. They look like they could be good in chicken soup at least if not spaghetti.