Cheesy Low-Carb Eggplant Parmesan

Recipe by cowgirl_cook
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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