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Vegetarian Low Carb Diet Recipe:
Eggplant Parmesan:
Ingredients:
Fried eggplant or squash 2 ½ 16 oz. jars of low-fat marinara sauce 3 lbs of
shredded cheese (mozzarella and fresh parmesan) 3 lbs of part-skim ricotta cheese
For fried eggplant/squash:
3 large eggplants or squash 1/2 lb soy protein powder 12 eggs Fresh herbs (sage,
dill and oregano or Italian blend)
Salt and pepper (to taste)
Olive Oil
How to make it:
Wash your eggplant or squash and slice into rounds about 1/4 to 1/3 inch thick.
No need to peel.
Beat the eggs in a large bowl.
Take a dinner plate with a rim and put the put soy protein powder in it. Add
herbs and salt and black pepper to the powder and mix with a fork.
Heat olive oil in a flat bottom pan.
Take each piece of eggplant (or squash) and dip it completely in the egg. Then
lightly coat both sides of the eggplant with flour and put it into the hot pan.
Cook at high heat until golden brown on each side, remove to a plate with a
paper towel on it.
When the eggplant is done, heat the oven to 350 degrees. Get out a couple large
pans and prepare to layer.
Start with a bit of sauce. This keeps the dish from burning. Line the bottom
of the pan with large, unbroken pieces of eggplant. Cover all the holes but
keep everything to one layer (a bit of overlap is okay).
Spoon ricotta cheese on the eggplant and spread it so you have a layer about
1/4 to 1/2 inch thick.
Add a thin layer of shredded cheese.
Add a layer of sauce, about 1/4 to 1/2 inch thick.
Repeat until the pan is full. 2 or 3 layers of eggplant is best. Make your
top layer shredded cheese and your second to top layer eggplant.
Cover the pan lightly with tin foil (don't tuck it in tight) and put in the
oven. Bake for about 20 minutes...but the time will depend on how watery your
sauce is and how thick the pan is. When the dish is not watery and the cheese
is melting, remove the tin foil and bake another 10 minutes or so until the
cheese is well melted but not brown.
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