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Eggplant Parmigiana Jennifer Eloff October 2008 A classic and very flavorful vegetable casserole dish to serve alongside roasted turkey for supper. Ingredients & Methods Makes 12 servings Jennifer’s note: Chinese eggplant is light purple in color. The Chinese eggplant has fewer seeds, which makes it milder-tasting than the American eggplant. 2/3 cup olive oil1 large onion, chopped1 or 2 garlic cloves, minced2 cups canned, crushed tomatoes½ cup water2 tsp SPLENDA® Granular½ tsp dried oregano½ tsp dried basil¼ tsp salt OR a salt substitute1 cup grated Parmesan cheese2 eggs2 tbsp water1 large eggplant, cut into thin slices, OR 3 Chinese eggplants3 cups grated Mozzarella cheese Nutrition at a Glance (per serving) Calories241.6Total fat18.7 gCarbohydrate7.9 gProtein10.6 g Method: In a large skillet, in 2 tbsp olive oil, cook onion and garlic until translucent and tender. Stir in crushed tomatoes, water, SPLENDA® Granular, oregano, basil and salt. Simmer over low heat 10 minutes. On waxed paper, spread Parmesan cheese. In small bowl, beat eggs and water together with fork. Dip eggplant in egg wash and then in Parmesan cheese. In large skillet, in about 2 tbsp hot oil, fry several eggplant slices until golden brown on both sides; repeat. Layer half eggplant slices in 9 x 13-inch glass baking dish. Cover with half tomato mixture, sprinkle with half grated Mozzarella cheese; repeat. Bake in 350°F oven 25 minutes. Helpful Hints: To reduce sodium in this recipe, combine Parmesan cheese, ground almonds, and low-carb bread crumbs (toast lowcarb bread; blend in blender) in desired ratios to make 1 cup and use No Salt instead of salt. Recipe from “Splendid Low-Carbing”, a national best seller by Jennifer Eloff (www.low-carb.us).