By cowgirl_cook on July 30, 2008
Photo by bukgrl
Photo by bukgrl
"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."
Serving Size: 1 (327 g)
Servings Per Recipe: 8
"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."
"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!"
"Totally a hit in my household where my hubby doesn't even like eggplant! What a great dish and so easy to do. Did take a little time to prepare but, it was well worth it. I did add a little more cheese and omitted the hamburger and it was still delicious."