Eggplant Parmesan Squared Recipe - Low Carb & Healthy
Low carb recipe for Eggplant Parmesan Squared which belongs to the Sides recipe category.
- cup (60 g) low-carb bake mix or unflavored protein powder
- 2 or 3 eggs
- 1 to 1 cups (125 to 175 g) grated Parmesan cheese
- 1 large eggplant, sliced no more than -inch(6 mm) thick
- Olive oil for frying
- 1 clove garlic, cut in half
- 1 cups (360 ml) sugar-free spaghetti sauce
- 8 ounces (225 g) shredded mozzarella
Preheat the oven to 350F (180C, or gas mark 4).
Put the bake mix on a plate, break the eggs into a shallow bowl and beat well, and put 1 to 1 cups (100 to 150 g) of Parmesan cheese 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 inch (3 mm) 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 cup (120 ml) of spaghetti sauce in the bottom of a 9 11-inch (23 28-cm) roasting pan.
Arrange half of the eggplant slices to cover bottom of pan.
Cover with the mozzarella and top with the remaining eggplant.
Pour on the rest of the spaghetti sauce and sprinkle the remaining Parmesan cheese on top.
Bake for 30 minutes.
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. How many eggs and how much cheese you will need depends on how big your eggplant is.