This Eggplant Parmigiana like dish if fun to serve in individual slices. I LOVE how the eggplant crust came together. Just as crunchy as classically prepared Parmigiana. Couldn’t even taste the pepperoni though. Won’t bother or will put more next time. What I do know is this was extremely filling and truly DELICIOUS! I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on. Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking. If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes. Makes prep time a cinch! This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.
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VARIATION: Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. 🙂
2 slices eggplant, unpeeled, about 3/8″ thick
1½ T. homemade mayonnaise
1½ oz. pork rinds (2 handfuls) crushed
Dash your favorite seasoning blend
Dash Italian spice blend (or oregano)
1½ oz. shredded mozzarella (about 5 Tbsp.)
4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)
½ oz. green bell pepper, sliced extremely thin
5 slices pepperoni, chopped a bit
2 T. Parmesan, grated
DIRECTIONS: Preheat oven to 450º. Line baking sheet with parchment.
Slice off eggplant slices and brush both sides with mayo. Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well. Place slices onto parchment lined pan and bake at 450º for about 15 minutes. No need to turn during baking. Remove from oven and lower to 350º.
Sprinkle each slice with 2 T. mozzarella cheese. Dot each with 2 T. sauce. Place bits of green pepper next. Evenly space the pepperoni bits. Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella. Bake at 350º for 5-10 minutes to melt the cheese. Serve and ENJOY!
NUTRITIONAL INFO: Makes 2 slices, each contains:
310 calories, 23.1 g fat, 7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium