I used fresh tomatoes, onions, basil ans Sally. Also used Panko breadcrumbs and Mexican blend cheese. Finally, I added a package of frozen veggie crumbles to the sauce for a meaty flavor.
From EatingWell: EatingWell Serves Two
Forget the deep-fried, oily eggplant Parmesan that you usually get with take-out. This version celebrates the eggplant with plenty of rich flavor, but without all the fat and calories of the old standby.
6 Reviews for Eggplant-Cheddar Bake
My eggplant must have been too big around, because I couldn't fit more than four slices in a single layer in my 12-inch skillet or in my 8-inch baking dish. The result was raw eggplant. I also had trouble slicing the eggplant into even slices; a mandonlin slicer would have helped.
I was surprised how yummy this was. Olive Garden Eggplant Parm is a favorite of mine and I never dared to try eggplant at home. I was unsure how big an eggplant I should use. I had exactly the right amount of ingredients, although I admit I was liberal with the cheese and it wasn't reduced fat. Also I added some garlic powder to the tomato sauce. My husband, the meat eater enjoyed it too. Definitely give it a try.
For a low carb version, I substituted ground pork rinds for the breadcrumbs as I do with just about every other recipe I "tweak".
Absolutely excellent. Tasted fresh and was filling. Used double the cheese it called for and didn't even feel that was an excessive amount, though.
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