LOW CARB EGGPLANT (AUBERGINE) PARMESAN

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Low Carb Eggplant (Aubergine) Parmesan image

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).

Provided by TheDancingCook

Categories     Cheese

Time 55m

Yield 3 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 375 degrees.
  • Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
  • Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
  • Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
  • Repeat layers and again, sprinkle with spices.
  • Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
  • 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.

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