We absolutely LOVE this recipe!
SO cheesy, Ooey, Gooey with just enough CRUNCH and definitely FIERRO FLAVOR OVERLOAD!
Whether you’re LOW-carbing or NOT…it always hits the spot!
Low Carb Eggplant Parm (Made with pork rinds)
By May 10, 2019
Published:- Yield: 6 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 60 mins
Less carbs using pork rinds instead of bread crumbs!
Ingredients
- 1 Large Eggplant Sliced thinly
- 4 Large Eggs for batter
- splash Heavy Whipping Cream for batter
- splash Hot sauce fro better
- salt to taste
- black pepper to taste
- 1/2 large White Onion chopped
- 1/2 large Green Bell pepper chopped
- 1 Serrano chopped
- 1 Jalepeno chopped
- 1 tomato chopped
- Basil to taste
- Dried Oregano to taste
- 2 cups tomato sauce
- 1/2 cup Grated parmesean
- 1 large bag pork rinds crushed (you may also use bread crumbs)
- 3-5 large mushrooms chopped or sliced
- 1/2 Red Bell Pepper chopped
- 2 cups Water
- 2-3 cups Mozzarella grated
Instructions
- Preheat Oven to 375
- Start by cutting eggplant into thin slices (you may want to use your mandolin)
- Season Eggplant with salt and pepper (limit the salt since the Pork rinds tend to be salty)
- Whip together eggs, heavy whipping cream and hot sauce for your batter
- Add pork rinds (bread crumbs) in a separate bowl
- Next dip each slice of eggplant into the egg batter and then into the pork rinds until covered completely
- Using a cooking rack on top of a cookie sheet, place eggplant out evenly and cook at 375* for 20 minutes and turn over and cook for another 15-20 minutes until crispy.
- Meanwhile start preparing homemade sauce by sautéing onion, bell peppers, chilis until they start to soften.
- Once tender, add in mushrooms, seasonings, water, tomato sauce and simmer until reduced down.
- Once your eggplant slices are crispy, remove from the oven and lets get ready to assemble
- I start with adding some sauce in the bottom of my dish as to make sure nothing sticks
- Next line the bottom with your slices of prepared eggplant and then top with a layer of cheeses followed by some sauce
- Repeat this process until you are out of sauce, and eggplant. At this point, I will top with mozzarella and parmesan cheese.
- Bake at 400* for 20-25 minutes until bubbly
- Allow to cool for 15 minutes, slice and Enjoy!
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