Prep 30 mins
Cook 40 mins
I LOVE eggplant parmesan, and this is my favorite version that I've come up with so far. I made it low-carb when my husband and I were on the South Beach diet a few years ago, and I actually prefer it this way now! To mix things up, I'll sometimes add fresh basil and/or zucchini slices in between layers, or use bulk sausage instead of hamburger, but it's wonderful just the way it is.
- 2 eggplants
- 737.08 g jar spaghetti sauce
- 473.18 ml mozzarella cheese, shredded
- 473.18 ml container low-fat ricotta cheese
- 453.59 g hamburger
- 236.59 ml parmesan cheese
- 1-2 egg
- Italian spices
- salt and pepper
- Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
- In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
- Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
- Cook at 425 for 20 minutes, turning the eggplant slices half way through.
- Meanwhile, brown the hamburger.
- Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
- Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
- Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
- Spread the hamburger evenly over the ricotta.
- Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
- Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!
This was soo good. Coating the eggplant in parmesan cheese made for a very unique and tasty dish. I was very suprised that this tasted so different then any eggplant parm I've had before, but it was one of the best. It was also very easy, I will be eating these leftovers right up. I posted a picture of the eggplant after it came out of the oven, one of the ehole dish and one of a single serving. Made for My 3 Chefs, fall 08.
I'd put 10 stars if it were possible. I'll eat and serve this, lo carb or not. This is the best eggplant Parmesan I've ever eaten. I used the grated parmesan cheese in the large plastic containers from the refrigeration section of the store (Sam's but everyone has it). I made sure to pat the cheese/herb/s&p concoction firmly onto the eggplant. Honestly, after trying this part (right out the oven) I would eat this just the way it is! But combined and baked with all the other ingredients it makes a party-worthy entree. My husband wants more!!! And in less than 30 minutes it was put together and placed in the oven. Simple, simple, Simple!
This turned out amazing! The parmasen crusted eggplant is such a good idea and I plan to make make and eat the eggplant that way in the future as a side dish. I followed the recipe with some changes: the changes I made was using 2lbs of ground beef instead of 1lb, using a can of tomato paste and a can of diced tomatoes instead of a jar of pasta sauce (it had lower carbs) and adding some garlic. I have a ton of leftovers and plan to make this again!