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.