Italian

LC Eggplant Parmesan is for Dinner.

LC Eggplant Parmesan takes 30 minutes to prepare.

LC Eggplant Parmesan takes 30 minutes to cook.

LC Eggplant Parmesan makes 6 servings.

The ingredients for LC Eggplant Parmesan are:

2T heavy cream
2T water
2 eggs
1 cup grated parmesan
1 eggplant, sliced into 1/2" slices
1 c crushed strained tomatoes
2c shredded mozzarella
6T (approx) olive oil

Here is how you make LC Eggplant Parmesan:

combine eggs, water and cream, whisk together in a flat bowl. Put 1/4c of parmesan in another flat bowl. Heat frying pan with 2T olive oil. Dip sliced eggplant in egg, then parmesan, then fry until golden. Don't let it burn! Repeat, adding more parmesan and oil as needed, unitl all eggplant slices are browned.Grease small lasagna pan. layer eggplant, drizzle tomato, sprinkle parmesan (start with leftover from frying) and mozzarella. Keep layering until all eggplant is used (about 3 layers). Pour on rest of tomato, parmesan and mozzarella. Bake at 350 degrees for 30-45 minutesNumber of Servings: 6Recipe submitted by SparkPeople user LINDART1.

The nutritional information for LC Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.4

• Total Fat: 26.0 g
• Cholesterol: 108.5 mg
• Sodium: 334.8 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 3.0 g
• Protein: 12.1 g

LC Eggplant Parmesan is Italian cuisine.

The dietary needs meet for LC Eggplant Parmesan is Low Carb