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eggplant, sliced in 1/2" thick slices
shredded italian blend cheese, or mozzarella
How To Prepare:
I didn't put any measurements on the ingredients because it just depends on how much eggplant you're fixing. I usually just do one eggplant at a time, which makes two meals for me - I usually get about 10 slices out of one of them.
After you slice the eggplant, salt it and put it between paper towels to absorb the bitter juices. Let it sit like this for about an hour. Blot off the juices. Then beat your egg, and mix it with the heavy cream. For one eggplant, I use 1 egg, and about 1/4 cup of cream. Heat some oil for frying in a skillet. Put some parmesan cheese in a small bowl. Dip the eggplant first in the egg/cream mixture, then in the parmesan cheese, then put it into the heated oil. You'll want to use a medium temperature, maybe a little less than medium, or else your parmesan cheese will get browned/burned before the eggplant is cooked.
After you've fried all the eggplant pieces, and drained them on paper towels to soak up the excess grease, place the individual slices on a cookie sheet. Top them with a scant spoonful of spaghetti sauce (this is where the "bad carbs" are, so go as lightly as you can, unless you're using lowcarb spaghetti sauce), and then the shredded cheese. Stick the pan under the broiler in your oven just until the cheese is melted and I like mine a little browned.