Eggplant Parm
 

A few days ago I was looking for a good substitute for bread crumbs, and came acrross this recipe

http://atkins.com/Archive/2002/1/16-621151.html

for eggplant rollatini, and just made parm instead. After refrigeration, it tasted great. On the third day it was downright nasty, something happened to the atkins bake mix. I've had leftover parm before with regular bread crumbs and it's lasted longer.

anybody know the fridge life of atkins bake mix?

TIA

sorry, don't use the stuff.

however, i make a wonderful eggplant parm casserole. just don't bread the eggplant. even before low-carb, i didn't bread it. i love the flavour and the breading always killed it for me (not to mention it being very greasy in the casserole).

sautee your eggplant in olive oil, drain, and then in a casserole dish, alternate layers of the eggplant with mozzerella, a touch of parmesan, lowcarb tomato sauce and a dash of lowry's garlic salt. bake at 350 for 45 min.

this is the way i've always made it, and i think it tastes much better than the traditional breaded & deepfried eggplant covered with sauce & melted cheese.

and just like a lasagne, it's even better the next day.

do you salt your eggplant and layer the slices in a colander for 30 minutes, then rinse before sauteeing?

actually no i never have because i'm very lazy. it seems to come out excellent anyway!

I made chicken parm the other day, just bake the chicken w/cheese's and sauce at a high temperature 400 degrees (thin ckn breast) for 20 minutes.

Its even better cold.

I use Trader Joe's Marinara sauce 3 carbs per 1/4 cup.

YUM!