need a low carb recipe for eggplants

CALIECAT

I have an eggplant I want to cook tonight on a low carb diet. Any suggestions?.....Calie

pniana

Make a ratatoille. Here's a link to a good recipe.
http://allrecipes.com/Recipe/Ratatouille/Detail.aspx

Or just slice it and grill it. Rub it with a little olive oil and sprinkle with some herbs (Thyme and rosemary are good) and grill along side of some steaks or chicken.

JoyousMaximus

I use eggplant to replace the noodles in lasagna its pretty healthy and only has 15 carbs per serving (depending on the sauce you use) but it is a little high in sodium. Let me know if you want the recipe and I'll PM it to you.

leavinglasvegas

No Pasta Lasagna!!!! This one is AWESOME!!!! Its not a quick and easy one, but so worth it! I have posted it before but here it is again:

Vegetarian No-Pasta Lasagna

Serves 4-6

Ingredients
2 large eggplants
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
2 (14.5-ounce) cans stewed tomatoes
1 large egg
1/2 cup fresh-grated Parmesan cheese
1/4 cup fresh basil, shredded
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 tablespoons dried oregano
2 tablespoons dried thyme
2 cups (4 whole) roasted peppers
1 6-ounce can tomato paste
4 tablespoons olive oil
2 cups spinach (optional)
1 large yellow squash, thinly sliced lengthwise (optional)
salt and ground black pepper to taste

Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional Information:
354.18 calories
12.35 g sugar
18.64 total fat (6.82 g sat)
67.48 mg cholesterol
35.4 g carbohydrate
16.76 g protein
3.55 g fiber
754.95 mg sodium

Shelley130

No Pasta Lasagna!!!! This one is AWESOME!!!! Its not a quick and easy one, but so worth it! I have posted it before but here it is again:

Vegetarian No-Pasta Lasagna

Serves 4-6

Ingredients
2 large eggplants
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
2 (14.5-ounce) cans stewed tomatoes
1 large egg
1/2 cup fresh-grated Parmesan cheese
1/4 cup fresh basil, shredded
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 tablespoons dried oregano
2 tablespoons dried thyme
2 cups (4 whole) roasted peppers
1 6-ounce can tomato paste
4 tablespoons olive oil
2 cups spinach (optional)
1 large yellow squash, thinly sliced lengthwise (optional)
salt and ground black pepper to taste

Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional Information:
354.18 calories
12.35 g sugar
18.64 total fat (6.82 g sat)
67.48 mg cholesterol
35.4 g carbohydrate
16.76 g protein
3.55 g fiber
754.95 mg sodium

If it serves 4-6 how big of a serving equals the 354 calories?

leavinglasvegas

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If it serves 4-6 how big of a serving equals the 354 calories?

I make it in a 13x9 dish and just cut it in 8 serving sizes. I'm not really sure about the calories, I never really noticed that it said 4-6. I don't count calories that closely. I got this recipe from the South Beach Diet website, I guess there might be more accurate info on there. I copied and pasted from my personal recipe file on my computer, so I honestly don't know that answer.
Sorry:flowerforyou:

dclarsh

I love eggplant over greens with curried yogurt.