Ingredients
- 1 eggplant
- 8 oz ground Italian sausage
- 4 oz cream cheese
- ½ cup water
- 1 teaspoon chicken bouillon
- 1 egg (beaten with ⅓ cup of water)
- ½ cup ricotta cheese (whole milk)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil (add more if needed)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Nutrition Info Per Serving
Serving Size
¼ dish
Carbohydrates
13
g
Protein
21
g
Fat
38
g
Calories
471
Looking for the greatest eggplant parmesan? Whip up this delicious recipe next time you have a desire for low carb eggplant parmesan. Made with only a few ingredients, this low carb eggplant parmesan is effortless to prepare and very delicious while also a excellent choice for a keto lifestyle.
Instructions
- A couple hours (or more) before cooking time, peel and slice eggplant into ⅓ inch thick rounds. Place on a baking sheet and generously sprinkle with salt. Place another baking sheet on top of the eggplant and weigh it down with plates. This helps to remove extra fluid from the eggplant.
- In a skillet on medium-high heat, brown the ground Italian sausage. Set aside.
- In a medium bowl, add cream cheese, ½ cup of water and 1 tsp of bouillon. Heat the bowl in the microwave for 30 seconds, or just long enough for the cheese to soften enough to mix it with the water. Combine until smooth. Then add the cooked sausage and stir it all together.
- In a frying pan on medium heat, add just enough olive oil to cover the bottom of the pan. Place eggplant slices in egg/water mixture, then add to hot oil. Cook eggplant on both sides until browned and place on a paper towel.
- Spray bread pan with nonstick spray. Line the bottom with the first layer of eggplant. Top with ¼ cup of ricotta, sprinkle garlic powder and parsley flakes, add ½ of the meat mixture. Repeat layer. Finally, add another layer of eggplant and mozzarella cheese on top. Cover with aluminum foil and bake for 30 minutes or until bubbly and cheese is melted. Remove from heat, allow to set for 15 minutes and then serve.