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Meaty Eggplant Parmesan
Peel eggplant; cut into 1/4-inch slices. Place in a deep bowl and cover with
cool water. Allow to sit for 5 minutes, then drain, rinse, and cover again
with fresh water. Set aside for 10 minutes. (You'll notice the water turning
greenish purple at first and will finally run clear.)
- 1 lb extra-lean ground beef
- 4 Tablespoons olive oil, divided
- 2 Tablespoons diced or grated white onion
- garlic to taste
- 1 Tablespoon ground black pepper
- 2 large eggplants (about 3 pounds)
- 3 large eggs, lightly beaten
- 1 cup vital wheat gluten flour
- 1/2 cup finely crushed pork rinds
- 1 cup grated Parmesan cheese, divided
- 1 (16 ounce) jar low-carb/no sugar italian sauce
- shredded mozzarella cheese
Meanwhile brown ground beef in skillet with 2 Tablespoons olive oil, black pepper,
grated onion and garlic. Remove from skillet and set aside.
In a medium bowl combine vital wheat gluten flour, crushed pork rinds, and
1/4 cup parmesan cheese. Sift to mix well.
Preheat oven to 400°F.
Dry eggplant slices completely on paper towels. Prepare 2 cookie
sheets with a fine coating of remaining olive oil. Dip each slice into
beaten egg to coat, then into flour mixture. Place each on cookie
sheet and bake for 10-15 minutes. Turn eggplant slices, and bake an
additional 7 minutes. Repeat as necessary until all eggplant slices are
baked and browned.
Reduce oven to 350°F.
Lightly grease (with oil or PAM) a 13x9x2-inch baking dish. Cover bottom
with ground beef mixture. Then layer browned eggplant slices across top;
add sauce and parmesan cheese; repeat layers until all eggplant and sauce
is used. Cover with a layer of shredded mozzarella cheese and bake at 350°F
for 30 minutes or until thoroughly heated and top cheese is melted, bubbly, and
beginning to brown.
Allow to sit for 10 minutes before serving. Enjoy!
Serves 8. 7 carbs per serving (assuming Classico Sauce - adjust count for
the sauce used if needed.)