LC Eggplant Parmesano/Reggiano
Mar 31, 2008 16:34:07 GMT -8
Post by barbogold on Mar 31, 2008 16:34:07 GMT -8
Low Carb.Eggplant Parmesan ala Barbo
Evoo
2 large eggplants (I like the elongated purple)
Carbalose flour
4 eggs ( try using 2 eggs if your eggplant is smaller)
Low Carb ‘Bread Crumbs’ (Recipe follows)
1-quart marinara sauce
8 ounces sliced dry mozzarella
4 ounces grated Parmesano/Reggiano
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep fryer.
Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides.
Then take your breadcrumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
You can also use a deep fryer and leave in for about 2 to 3 minutes.
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding:
The marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella,
Parmesano/Reggiano cheese, and continue to layer until you have reached the top of the pan.
Top off with sauce, mozzarella, and grated Parmesano/Reggiano
Place the eggplant into the oven and cook for 20 to 25 minutes.
Low Carb “Bread Crumbs”
1 bag pork rinds into the food processor with garlic powder, onion poweder, DON"T sa;t the crumbs,
oregano, basil, Parmesan cheese and black pepper. Whirl until it looks like crumbs.
.
*I slice the eggplant longways
Evoo
2 large eggplants (I like the elongated purple)
Carbalose flour
4 eggs ( try using 2 eggs if your eggplant is smaller)
Low Carb ‘Bread Crumbs’ (Recipe follows)
1-quart marinara sauce
8 ounces sliced dry mozzarella
4 ounces grated Parmesano/Reggiano
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep fryer.
Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides.
Then take your breadcrumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
You can also use a deep fryer and leave in for about 2 to 3 minutes.
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding:
The marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella,
Parmesano/Reggiano cheese, and continue to layer until you have reached the top of the pan.
Top off with sauce, mozzarella, and grated Parmesano/Reggiano
Place the eggplant into the oven and cook for 20 to 25 minutes.
Low Carb “Bread Crumbs”
1 bag pork rinds into the food processor with garlic powder, onion poweder, DON"T sa;t the crumbs,
oregano, basil, Parmesan cheese and black pepper. Whirl until it looks like crumbs.
.
*I slice the eggplant longways