Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: If you miss eggplant parmigiana ? well, now you can eat it again. This is not a
quick-to-fix meal, but if you can find the time to do it, you will be rewarded. Serve with
Superb Rolls or Intense Garlic Bread Surprise.
Carbs per serving 9.5 grams of carb. NUMBER OF SERVINGS: 6.
Ingredients:
2 medium-size eggplants, peeled (about 18 ounces)
4 ounces shredded whole-milk mozzarella cheese
5 ounces grated Parmesan cheese
4 ounces shredded Swiss cheese (or very thinly sliced)
6 Tablesps tomato paste
1 ½ cups dry white wine
½ cup water
salt to taste
freshly ground black pepper to taste
2 eggs, beaten
¾ cup bread crumbs
½ Teasp garlic powder
¼ cup olive oil or coconut oil (more if needed)
4 Tablesps butter (1/2 stick), (optional)
Butter or oil a 2-quart baking pan or ovenproof casserole dish. Cut the eggplant
into ½-inch-thick slices. (Read about eggplant on page 220.) Set out the cheeses and
have ready. Mix the tomato paste with the wine and water; stir into a smooth sauce
(you can do this in the blender). Season with salt and pepper.
Set out two shallow bowls for the beaten eggs and the bread crumbs. Mix the
crumbs with garlic powder and salt. Dip each slice of eggplant first in the eggs, then in
the bread crumbs. Coat well. Put the coated slices on a platter.
Heat a large, heavy skillet over medium-low heat. Heat the olive oil. Cook the
eggplant slices in the hot oil until golden brown on each side. Do not crowd the slices;
you need to be able to turn them. Preheat oven to 350ºF when you are about halfway
through cooking the eggplant. Drain eggplant on paper towels. Transfer the cooked
slices to a holding plate until all slices are cooked. Note that these bread crumbs tend
to darken faster than standard bread crumbs. Reduce heat if needed to keep the slices
light golden in color.
Build the eggplant parmigiana. Put a layer of eggplant (about half) in the bottom
of the casserole dish. Sprinkle about half of each of the three cheeses over the
eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished
casserole. Pour about half of the sauce over the cheeses. Add the next layer of
eggplant slices and repeat the process. Pour the rest of the sauce on top. Sprinkle the
casserole with bread crumbs and 1 ounce Parmesan cheese. Dot with butter. Bake the
casserole, uncovered, for about 30 to 35 minutes or until light golden brown.

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