1 pound eggplant
6 tablespoons tomato sauce
3 ounces mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
Slice the eggplant into about 12-13 thin slices. Salt both sides of each piece and place in a colandar in the sink for 30 minutes. Pat dry with a towel and arrange on a greased, foil-lined baking sheet. Brush with oil and broil for a few minutes per side until slightly browned, oiling the other side after flipping. Arrange 6 slices on the baking sheet; sprinkle with garlic powder and spread each with about 1/2 tablespoon of the tomato sauce. Top with a little mozzarella, then top each with another piece of eggplant. Repeat toppings and finish with a sprinkle of parmesan on each. Bake at 350º for about 10 minutes, until cheese is melted.
Makes 6 servings
Can be frozen
Per Serving: 113 Calories; 9g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This tasted ok, but the servings are small for the number of carbs.
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