Eggplant Parmesan |
Course : Low Carbs
Serves: 6 |
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Ingredients:
2 medium eggplants |
2/3 cup parmesan cheese, grated |
1/2 pound Provolone cheese, sliced thin |
5 cups Basic Tomato Sauce |
1 teaspoon salt and pepper to taste |
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Preparation / Directions:
Preheat oven to 350 degrees.
Peel eggplants and slice into 1/2 inch ovals. Rinse and drain eggplant slices. Salt and pepper eggplant and set aside. Spray 9 by 12 rectangular glass baking dish with vegetable oil. Cover bottom of dish with about 1 and 1/2 cups of the tomato sauce. Place a layer of sliced eggplant over the sauce. Place single slice of Provolone cheese over the eggplant and sprinkle with 1/2 of the Parmesan Cheese. Cover with 1 and 1/2 cups of tomato sauce. Add remaining eggplant slices, cover with additional Provolone slices and Parmesan cheese. Top with remaining tomato sauce. Cover dish with aluminum foil and bake at 350 degrees for 30 to 45 minutes, until eggplant is fork tender. Uncover and continue to bake for 10 to 15 minutes to reduce the amount of liquid.
VARIATION: Chicken Parmesan or Veal Parmesan
Salt and pepper 8 boneless chicken fillets or 8 veal cutlets. Sauté in 2 tablespoons of margarine and 2 tablespoons of olive oil until lightly browned. Drain on paper towels. Substitute chicken or veal fillets for eggplant in recipe.
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