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CarbsPerServing:
depends Effort:
Average
Ingredients:
eggplant, sliced in 1/2" thick slices
egg
heavy cream
parmesan cheese
spaghetti/marinara sauce
shredded italian blend cheese, or mozzarella
Direction:
I didn't put any measurements on the ingredients because it
just
depends on how much eggplant you're fixing. I usually just do
one
eggplant at a time, which makes two meals for me - I usually
get
about 10 slices out of one of them.
After you slice the eggplant, salt it and put it between paper
towels to absorb the bitter juices. Let it sit like this for
about
an hour. Blot off the juices. Then beat your egg, and mix it
with
the heavy cream. For one eggplant, I use 1 egg, and about 1/4
cup of
cream. Heat some oil for frying in a skillet. Put some
parmesan
cheese in a small bowl. Dip the eggplant first in the
egg/cream
mixture, then in the parmesan cheese, then put it into the
heated
oil. You'll want to use a medium temperature, maybe a little
less
than medium, or else your parmesan cheese will get
browned/burned
before the eggplant is cooked.
After you've fried all the eggplant pieces, and drained them
on
paper towels to soak up the excess grease, place the
individual
slices on a cookie sheet. Top them with a scant spoonful of
spaghetti sauce (this is where the "bad carbs" are, so go as
lightly
as you can, unless you're using lowcarb spaghetti sauce), and
then
the shredded cheese. Stick the pan under the broiler in your
oven
just until the cheese is melted and I like mine a little
browned.
***
For
Details about Ingredients , check your nearest American Store
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