Meaty Eggplant Parmesan Recipe

Meaty Eggplant Parmesan Recipe

Ingredients:

1 pound of extra-lean beef (ground)
2 Tbsps of diced onion (white)
1 Tbsp of pepper (ground)
3 slightly beaten eggs (large)
1/2 c of finely-crushed rinds of pork
1 jar of chosen low-carb Italian-style sauce (16 oz)
Shredded cheese (Mozarella)
4 Tbsps of oil (olive); divided
Garlic seasoning
2 eggplants (large); peeled & cut into 1/4-inch slices
1 c of vital-wheat gluten based flour
1 c of grated cheese (Parmesan)

Instructions:

Place eggplant in bowl filled w/ ice water. Soak for about 5 mins. Drain then rinse. Soak in fresh clean water then set it aside for about 10 mins.
While waiting, you brown the meat in small skillet w/ 2 Tbsps of oil, pepper, garlic & onions. Have them removed from the skillet then set them aside.

Combine vital-wheat flour, rinds of pork & 1/4 c cheese in bowl. Sift them together.
Heat oven (400 degrees F). Dry the slices of eggplant completely by placing on paper-towels. You grease 2 flat bake sheets w/ olive-oil.

Dip every eggplant slice right into lightly-beaten egg enough to fully coat, and then right into the flour mix. Turn these slices then bake them for 7 mins. You may repeat when needed ’til slices are fully-baked & browned.

You reduce heat to 350 degrees F. Grease lightly one 13×9x2″ bake dish. Have the bottom covered w/ meat mixture. Layer slices of eggplants on top. You add the sauce & cheese. Do the same procedure for the next layers ’til sauce & eggplants are consumed ending w/ mozzarella layer.

Bake it for about 30 mins at 350 degrees F ’til heated thoroughly & cheese melts and begins to bubble. Cool for about 10 mins prior to serving.

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