Low Carb Eggplant Parmigiana

If you love Eggplant Parmigiana but have been watching the carbs I have great news for you – now you can enjoy it again in this guilt free low carb version.

Eggplant Parmigiana low carb version is not a quick fix main dish, but if you make time for it, you will be rewarded. Serve with Garlic Bread, Mmmmmmmm delicious.

Carbs per serving 9.5 grams of carb. NUMBER OF SERVINGS: 6.

Ingredients:

2 medium-size eggplant, peeled (about 18 ounces)
4 ounces shredded whole-milk mozzarella cheese
5 ounces grated Parmesan cheese
4 ounces shredded Swiss cheese (or very thinly sliced)
6 t. tomato paste
1 ½ cups dry white wine
½ cup water
salt to taste
freshly ground black pepper to taste
2 eggs, beaten
¾ cup bread crumbs
½ T. garlic powder
¼ cup olive oil or coconut oil (more if needed)
4 T. butter (1/2 stick), (optional)

Instructions:

Butter or oil a 2-quart baking pan or ovenproof casserole dish. Cut the eggplant into ½-inch-thick slices.

Set out the cheeses and have ready. Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender). Season with salt and pepper.

Set out two shallow bowls for the beaten eggs and the bread crumbs. Mix the crumbs with garlic powder and salt. Dip each slice of eggplant first in the eggs, then in the bread crumbs. Coat well. Put the coated slices on a platter.

Heat a large, heavy skillet over medium-low heat. Heat the olive oil. Cook the eggplant slices in the hot oil until golden brown on each side. Do not crowd the slices; you need to be able to turn them. Preheat oven to 350ºF when you are about halfway through cooking the eggplant. Drain eggplant on paper towels.

Transfer the cooked slices to a holding plate until all slices are cooked. Note that these bread crumbs tend to darken faster than standard bread crumbs. Reduce heat if needed to keep the slices light golden in color.

Now begin to build the eggplant parmigiana. Put a layer of eggplant (about half) in the bottom of the casserole dish. Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese to taste) for topping the finished casserole. Pour about half of the sauce over the cheeses. Add the next layer of eggplant slices and repeat the process. Pour the rest of the sauce on top.

Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese. Dot with butter. Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown.