"Eggplant Parmesan"!!!!...Aaahhhhhhhhhhhh (That is an epiphany sound, not the beginning of a sneeze)
Eggplant Parmesan happens to be one of my all time favorite Italian recipes and eggplant happens to be the one of the main ingredients. I figured that this would be an easy recipe to modify into low carb as the only change would be to find a replacement for the breading. I have used this breading several times, and each time I modify it with precision engineering measurements (aka just throw in different amounts of the main ingredients and experiment as you go).
1 Large Eggplant
1 Small White Onion
1 Small Green Bell Pepper
12oz Can Diced Tomatoes
4oz Can Tomato Sauce
2 Tbsp Tomato Paste
2 Links Italian Sausage
Italian Seasonings or Basil Pesto
Low Carb Breading:
1/3 C Almond Meal
1/4 C Parmesan Cheese
1/8 C Ground Flax Meal
2 Tbsp Coconut Flour
Peel the eggplant. Using the thickest setting on your mandolin slice the eggplant into slices. If you don't have a mandolin, go buy one, you won't regret it. You can use a knife, but it is difficult to get thin slices, so be patient. Beat the eggs in a bowl, and in a separate dish mix the dry ingredients for the breading. Dip the eggplant slices in the egg, lift and let drain a second, then coat with breading. Shake off excess and place on a roasting rack in a cookie sheet. Bake 15-25 minutes @ 350F or until the breading browns and is fragrant like roasted almonds.
Meanwhile, cook the sausage links in a pan. Remove and set aside to cool. Dice the onion, bell pepper, & garlic and saute until softened. Add the tomatoes, sauce, pesto/seasoning, and a pinch of salt. Slice the sausage links and add them to the pan. Simmer until eggplant is ready.
In a casserole dish place a layer of eggplant, top with a layer of sauce, sprinkle with shredded & Parmesan cheeses, then repeat until you are out. Should make about a 1" thick casserole. Place in the oven @ 350F and bake until the cheese is melted and the sauce is bubbly.
|Low Carb Eggplant Parmesan Casserole|
This recipe definitely satisfied my craving for eggplant parmesan. Surprisingly the breading tastes great, and doesn't get soggy when you bake it in the casserole. I even had reheated leftovers and the breading held up much better than the regular carb loaded versions.