cutest sous chef everI got some eggplant at the farmer’s market a while back, and decided to make eggplant parmesan. Both eggplant and tomatoes are “medium carb” veggies rather than low carb, but an annual splurge seems worthwhile to me.
In the old days, I made it with an egg wash and bread crumbs; in my early diabetic days, I seasoned up coconut flour to replaces the bread; in my current life, I’m lazy and don’t do any of that.
What you need for 4 servings:
- 2 – 2 1/2 lbs eggplant, peeled and sliced
- jar of sugar-free marinara (I use Barilla)
- 1/2 lb whole milk mozarella, shredded
- gobs of olive oil (eggplant *drinks* the stuff)
- 1/2 cup Parmesan
isn’t she cute?First, get knife, cutting board and compost bin to kitchen table to sit comfortably while prepping. Allow sous chef to inspect each item for approval.
After peeling the first eggplant, explain to assistant that they ought not lick eggplant as it’s not a cat food. While peeling second eggplant, rescue long strip of peel and explain it is not a cat toy.
Get out casserole dish and put about 1/3 of sauce on bottom.
Warm olive oil in pan and fry slices of eggplant until softened, add more oil as needed (it will be a LOT). Place half of cooked eggplant in casserole, then top with a third of sauce and half of mozzarella. When requested, open cabinet door next to oven for assistant to explore.
Finish eggplant and make another layer, top with rest of sauce and mozzarella. Get Parmesan from fridge; remove cat from fridge.
Bake at 350 for 45 minutes. Look for missing cat. Call repeatedly until she sleepily appears from the cabinet she got herself closed in.
NOTE: this recipe may be simpler without a sous chef.
So what have you been eating lately?
