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.
