Low Carb Eggplant (Aubergine) Parmesan

TheDancingCook's Note:

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).

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 3

• 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.

Reviews

[LEXI8381]

I *must* start out by saying that I've always LOATHED eggplant. Flat out refused to eat it as a child and never cared for it since. But now that I'm on a no carb/very low carb diet...I thought I'd give this a go.

It is hands down one of the best things I've tasted yet in the two weeks I've been trying no carb recipes.

I used my own homemade sauce that doesn't have any sugar anyway (feel free to message me for the recipe!)and here's the part I tweaked: after reading all the comments (and being pressed for time tonight!) I took out my largest skillet and cooked the cut eggplant slices on either side, NO OIL OR BUTTER, until they were just soft. I'd say about 2 mins per side? followed the rest of the instructions and put it in a 350* oven for 20mins covered and 10 mins uncovered at the end. PERFECTION!

[Heartspell]

This was great! I used this as a "base" idea for Eggplant Parmesan Lasagna, I'll publish soon! I used a mandolin slicer (btw...a must have in the kitchen!) to cut the eggplant into thick julienne slices. I don't like big chunks of eggplant, personal preference. I also incorporated the recipe, Eggplant Casserole (#227375), skipped the bread crumbs (in #227375) and used no boil lasagna noodles. I sauteed the veggies and herbs first, layered everything and cooked it in my huge slow cooker. I added some cooked ground meat for DH so it wasn't totally veggie...he said it didn't need it! I know not that low carb but Delicious!! I love how the Parmesan cheese turned out texture wise like Ricotta cheese...awesome! Thanks for sharing this...I now have a wonderful way to eat eggplant without frying it!

[suttercm]

Made this last night and it was excellant! Precooked the eggplant slices on the grill, 5 min per side. I did find a really good sauce to use with no added sugar and low sodium (360/half cup). Also used part skim mozzarella. Added pepperoni to half for my husband. Smelled incredible! Will definately be making again.