While this recipe is low carb (or low "carve" as my niece Elsa says) I don't want all you carb eaters out there to turn up your nose because "Low Carb" is in the title
This recipe....err....actually this "non recipe" is good for everyone
Because what makes this recipe lower in carbs, is also what makes it so daggone delicious!
The normal bread crumb breading of eggplant parm has been swapped out for a parmesan cheese crust
Just think about it for a sec......
When was the last time you just ate bread crumbs staright out of the container? I'm guessing never right? What makes it taste good as a breading is all the seasonings you add and then crisping it up later
But think of how delicious parmesan cheese is already on it's own.. Then add the same yummy seasonings and crisp it up nice and brown. Mmmmmm.
I mean come on.....who doesn't love to pick off all the brown crusty cheese bits off the pan when you bake something....this dish is literally covered in those cheesy bits
Is your mouth watering yet? Cuz mine is. If I was anymore excited right now I would slide right off my chair ;)
Before I start let me explain....ya know how I called it a non recipe? Well it's just as it sounds. There is no measurements. This is more of an idea and technique that leaves it up to you to make as much as you would like, seasoned to your exact tastes. And that's how I think cooking should be anyway
Of course there are some recipes that need to be followed, like baking. But I can't remember the last time I followed ANY recipe (including baking) to the T. Recipes are great as a starting point but don't be afraid to tweak things
So let's get started.....
Slice your eggplant into 1/2'' rounds
Bread your eggplant by dipping it in egg, then into grated parmesan mixed with herbs and seasonings to your liking
I highly recommend using the fine grated parmesan, it creates a better crust than the shreds in my opinion. You can see my recipe for Low Carb Mozzarella Sticks where I also use it as a crust
If you feel like you need a thicker coating you can redip it in the egg and roll it in the cheese again
Place them on a wax paper or parchment lined baking sheet and place in the freezer for at least an hour, or until they are frozen completely
The freezing is very important. It helps adhere the coating and keeps the cheese from melting too quickly when you fry it and then falling off
Once they are frozen, begin frying. Make sure you let the oil get nice and hot before you start dropping them in or they will stick and the coating will start to fall off. I need to practice what I preach because I still do this....I just wanna cook them already! Patience most definitely isn't one of my virtues
They will look delicious and golden brown and you will have a hard time resisting picking off all the breading.....at least I did
While you are frying, you can start mixing your filling
Mine was ricotta, salt, pepper, dried basil, italian seasoning, garlic powder, more parmesan cheese, and one egg. Just do it all to taste
After you have fried all the eggplant, spread some of the ricotta mix on top of a slice
Top it with another piece of your eggplant. You'll have these cute little sammies that create the "stacks"
Repeat with all your eggplant
Spread a thin layer of tomato sauce in your baking dish. I use Hunts brand Garlic & Herb
You of course can use any sauce you prefer, this is just my go to low carb sauce
Place all your stacks in the pan
Bake at 350 until the cheese is brown and bubbly and everything is heated through
Not to go all Rachel Ray on ya.....but YUM-O
Not only is this low carb, yummier than the original (in my opinion) but it's also vegetarian
I think I need to make this again....like now