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.