Wednesday, March 4, 2009

Eggplant Parmesan


Eggplant Parmesan ( Low Carb Version )

1/2 cup unflavored protein powder
3 eggs
1 1/2 cups good quality parmesan ( save 1/2 cup for topping)
 2 medium eggplants ( slices in 1/4 # slices ) 
3 cloves garlic minced into the oil
 1/2  cup Vegetable Oil  ( use a little at a time for sauteing eggplant )
1 1/2 cups marinara sauce
8 ounces quality FRESH mozzarella cheese ( not the waxy ball in the grocery store  )
2 Tbsp. fresh basil

Preheat Oven to 350 F.
Use 1 paper plate for powder , 1 for parmesan, and 1 shallow dish for egg mixture.
Dip & Dredge each slice  into  protein,  then egg mixture , then  cheese .

Place egg slices onto large platter & refrigerate for a few hours  to" dry" out.
Saute  both sides of each piece until golden brown &  very crisp.

Ladle 1/2 of the marinara sauce onto bottom of  a low profile baking dish . 
Add cooked eggplant , layer with 1/2 of the mozzarella. Repeat layering . Sprinkle Top with Parmesan 
Bake for 40 minutes.





4 comments:

Christine's Arts said...

Hi Beth,
I wanted to scream when I saw this painting. It was an excited and happy scream. I LOVE IT!! I know we aren't supposed to shout in blogland but I just had to. WOW!!

Brazeau's Best said...

The eggplant painting is extraordinary in color and form. Thank you for the recipe!

Brenda Leyland said...

Hi..... I just popped over from Pam's as I saw your comments. I'm glad I did. Enjoyed seeing some of your artwork. Especially loved the eggplant painting and the one with the puppy face/nose!

Charlene Celio said...

Oh, more vivid paintings, more yummy recipes please!