Eggplant Parmigiana

Jennifer Eloff

October 2008

A classic and very flavorful vegetable casserole dish to serve alongside roasted turkey for supper.

Ingredients & Methods

Makes 12 servings

2/3 cup olive oil

1 large onion, chopped

1 or 2 garlic cloves, minced

2 cups canned, crushed tomatoes

½ cup water

2 tsp SPLENDA® Granular

½ tsp dried oregano

½ tsp dried basil

¼ tsp salt OR a salt substitute

1 cup grated Parmesan cheese

2 eggs

2 tbsp water

1 large eggplant, cut into thin slices, OR 3 Chinese eggplants

3 cups grated Mozzarella cheese

Jennifer’s note: Chinese eggplant is light purple in color. The Chinese eggplant has fewer seeds, which makes it milder-tasting than the American eggplant.

Nutrition at a Glance (per serving)
Calories	241.6
Total fat	18.7 g
Carbohydrate	7.9 g
Protein	10.6 g

Method:

In a large skillet, in 2 tbsp olive oil, cook onion and garlic until translucent and tender. Stir in crushed tomatoes, water, SPLENDA® Granular, oregano, basil and salt. Simmer over low heat 10 minutes.

On waxed paper, spread Parmesan cheese. In small bowl, beat eggs and water together with fork. Dip eggplant in egg wash and then in Parmesan cheese. In large skillet, in about 2 tbsp hot oil, fry several eggplant slices until golden brown on both sides; repeat.

Layer half eggplant slices in 9 x 13-inch glass baking dish. Cover with half tomato mixture, sprinkle with half grated Mozzarella cheese; repeat. Bake in 350°F oven 25 minutes.

Helpful Hints: To reduce sodium in this recipe, combine Parmesan cheese, ground almonds, and low-carb bread crumbs (toast lowcarb bread; blend in blender) in desired ratios to make 1 cup and use No Salt instead of salt.

Recipe from “Splendid Low-Carbing”, a national best seller by Jennifer Eloff (www.low-carb.us).