Home Cooking

The Eggplant Parmesan

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The Eggplant Parmesan

Candy | Aug 18, 2005 09:32 PM

I salted very lightly with Salt Sense reduced sodium salt and did let it drain for a couple of hours. It really did leach out a lot of moisture and I did not need a slotted spoon to serve up. My tomatoes are not producing prolifically so I ended using an imported marianra with San Marzano tomatoes and no sugar added. Carbs netted out at 3g 1/2 C. sauce. I did not flour or bread, just fried the eggplant until golden brown and layered with mozzerella, sauce, fresh basil and a final topping of parmigiano reggiano. It was quite tasty. I find flour or breading unnecessary and being a carb counter I definitely did not miss it.

Image: http://i3.photobucket.com/albums/y75/...

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