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1 1/2 tomatoes
1 teaspoon garlic powder
1 splenda packets
1 teaspoon Italian seasoning
1 teaspoon basil
1 teaspoon olive oil
salt and pepper to taste
1 eggplant -- sliced thin
1/2 bag unflavored pork rinds
1/8 cup walnut -- optional
4 ounces shredded mozzarella cheese -- (4 to 6)
1/4 cup grated parmesan cheese
How To Prepare:
-Dice tomatoes, then put 1/2 in food processor or blender to puree. Place in small sauce pan, add the rest of above ingredients, bring to boil, continue cooking over med. heat.Be sure to stir as not to burn sauce. Let cook while you are preparing eggplant
-Pulverize pork rinds and walnuts in food processor until they resemble bread crumbs. In separate bowl, scramble eggs, add salt and pepper. Preheat some oil in frying pan. Dip eggplant in eggs then in pork rinds. In frying pan, brown eggplant on both side
s. Place on paper towel to drain excess oil. Place 1 layer of eggplant, about 9 of the slices, then thin layer of sauce then 1/2 of the mozzarelli. Repeat, eggplant, sauce, mozzarelli. Top with the parmasian cheese. Bake uncovered in preheated oven. 350*
for approx. 45 min. or until bubbly and golden brown. ENJOY. 4 servings.
Number of Servings:
Carbs per serving - include all nutritional information if known: