PREP 30 MINS
COOK 40 MINS
I LOVE eggplant parmesan, and this is my favorite version that I’ve come up with so far. I made it low-carb when my husband and I were on the South Beach diet a few years ago, and I actually prefer it this way now! To mix things up, I’ll sometimes add fresh basil and/or zucchini slices in between layers, or use bulk sausage instead of hamburger, but it’s wonderful just the way it is.
1 9×13 casserole
1 (26 ounce) jar spaghetti sauce
2 cups mozzarella cheese, shredded
1 (2 cup) container low-fat ricotta cheese
1 lb hamburger
1 cup parmesan cheese
1 -2 egg
salt and pepper
Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
Cook at 425 for 20 minutes, turning the eggplant slices half way through.
Meanwhile, brown the hamburger.
Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
Spray a 9×13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
Spread the hamburger evenly over the ricotta.
Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!
Recipe curtesy of Food.com