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ReneeMarie
Mon, Feb-05-07, 20:41
Great new recipe!!!

Thinly sliced eggplant,dredge in egg whites, then dredge in a mixture of parmesan cheese,dried oregano,basil and garlic powder. Fry in peanut oil on both sides. until crispy and slightly brown. I also took half a tomato, diced it and put it and a clove of minced garlic, salt, and italian seasonings in a small pot and cooked it until it became "tomato sauce-esc"and strained off the excess liquid. I spread a small spoon of it on the eggplant, topped it with mozzarella, fresh basil, and a few slilces of pepperoni. Broiled it on low for a couple of minutes until cheese was melted and pepperoni was cooked, MMM!!! Even my little girl liked it. I've never been a big eggplant fan, but this is pretty darn good. I'm not sure of the exact carb count, but I think it's pretty low.


Bon A' Petite :thup:
winterlily
Tue, Feb-06-07, 04:19
Another method is to cut your eggplant slices thin, sprinkle with olive oil and italian seasonings and broil - hwen they are "almost" done, pull them out, and use them as noodles in lasagne.
ruthla
Wed, Jul-18-07, 16:00
I'm trying this tonight- only I'm salting the eggplant slices and letting them sit for an hour or so, then rinsing and patting dry before cooking.

The eggplant slices themselves, for the "crust" contain 2.45g net carbs per slice. The tomato sauce (assuming no sugar added, about 2 tablespoons per eggplant round) is another .5 grams of net carbs. (I'll be making it with actual tomato sauce made from tomato paste, not from fresh tomatoes.)

I'll be making mine with goat cheese, since I'm allergic to cow's milk cheese, so figure 1oz of cheese per eggplant round- that adds another .2 grams of carbs.

Do the spices add a significant amount of carbs to the recipe? How do you figure out how much of each actually gets used?

So this comes to 6g total carb, 3g fiber (3g net carb) per serving, plus 7 grams protein, and 6g fat plus however much fat gets absorbed through cooking.
ruthla
Wed, Jul-18-07, 18:09
I ended up mixing the spices in with the egg mixture, coating the eggplant slices with it, then frying in olive oil.