Cheesy Eggplant Parm Stacks- Low Carb

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 used  ALOT of dried basil (cuz I love it!) garlic powder, and pepper

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

At 5g Net carbs for a 1/2 C. serving it's the lowest carb sauce I've seen.  And at most stores it's only a dollar a can so that's a bonus!  If any of you LCers out there know of any others I'm open for suggestions

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

Top with more sauce and mozzarella cheese

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

Green Chile and Corn Chicken Salad

Everybody loves a good chicken salad and if you don't you're crazy! The only things is sometimes it can get a little dull.  This recipe will liven up your chicken salad repertoire.

You have your standard chicken salad ingredients like chicken (obviously), onion (I prefer red), and mayo. The green chile adds a little spicey flare and the corn takes the place of the grapes or apple in your more traditional recipes.  It still gives a little sweetness but in a more savory way.....if that makes any sense?

Actually, come to think of it this isn't much of a " recipe" at all.  I don't have any exact amounts because to me chicken salad is an opportunity to use leftover chicken so it really all depends on how much chicken you have.

Dice up all your ingredients and mix it all together until the ratio of ingredients seem right to you.  If you like it a little spicier add more chiles, if you like onions to the point of breathing fire like me...keep the onion coming!  You get the idea.

Add the mayo to bind it all together.  If you aren't going to be eating it all right away I suggest adding a little more mayo than you think you will need because the chicken does tend to soak it up.  Season with salt and pepper.  I also like to add a smidgen of cumin for a smokey flavor but that's entirely up to you.

Speaking of mayo, I have been putting that shit in everything these days!  Especially since I have been doing  a low carb diet periodically.  I feel like Marshall Erickson's family in How I Met Your Mother.   Remember the episode where they go home to his family for Thanksgiving?  Lilly is put in charge of making the Erickson family 7 layer salad.  It has layers like gummy bears and potato chips and 14 cups of mayo.  Hahah so classic

Here it is all mixed up

My favorite way to chow down on chicken salad is on some crispy crackers or on a buttery delicious croissant.