Monday, April 6, 2015

Eggplant Parmesan *low carb, THM S*

Eggplant parmesan,  I do believe I love it even more than lasagna!  The recipe my family used growing up the eggplant was breaded and so is a no no on trim healthy mama.  So today I decided to try and give it a whirl without the breading and it turned out fabulous! Here is the recipe!

Eggplant parmesan

1& 1/2 medium sized eggplant
1&1/2 cup crushed tomatoes
1 cup cottage cheese
2 cup shredded mozzarella
1/2 cup shredded parmesan
2 eggs
1 lb ground beef
1/2 onion chopped
2 tbs oregano
2 tbs basil
2 tbs parsley
2 tbs garlic powder
Salt to taste
Pepper to taste

Preheat oven to 350 F.
Peel and slice the eggplant thinly and sautee till just getting tender in a pan and set aside, toss chopped onion and ground beef in the pan and cook to brown add half of the spices and crushed tomatoes.  In a bowl mix the cottage cheese, parmesan and half the mozzarella,  eggs and rest of the spices. In a 9 by 13 start to layer starting with the eggplant,  then the meat sauce and lastly the cheese mixture. Continue till everything is in the pan and top with the rest of the mozzarella. Cover with tinfoil and bake for 30 minutes covered and another 30 uncovered till top is getting brown and bubbly. Serves 6-8

Enjoy!  ♡

No comments:

Post a Comment