Saturday, June 13, 2009

Low(er) Carb Eggplant Parmesan with Shirataki Noodles

This actually came out a lot better than anticipated. I split it into two meals and had it as my meal four and five.

-1/2 large eggplant, sliced (macros based on 2 cups)
- 1/2 cup cottage cheese
- 2 tomatoes, sliced
- 2 ounces reduced fat mozzarella (I didn't have any, so I used sharp), shredded
- package of shirataki noodles
- 3 tablespoons reduced fat parmesan cheese (macros based on fat fre)
- 2 teaspoons oregano
- salt and pepper to taste

Preheat oven to 350. Clean and rinse shirataki noodles in a strainer. In a non-stick skillet, place eggplant and grill till fairly soft. Do the same for the tomatoes, as shown below. In a loaf pan, layer, cooked eggplant, tomato, noodles, cottage cheese. Top with basil, cheese and parmesan cheese. Bake on 350 for 10-15 minutes.

Nutrition Facts
User Entered Recipe
2 Servings
Amount Per Serving
Total Fat
3.6 g

Saturated Fat
1.6 g

Polyunsaturated Fat
0.2 g

Monounsaturated Fat
0.6 g
12.5 mg
866.7 mg
484.9 mg
Total Carbohydrate
21.3 g

Dietary Fiber
4.2 g

5.2 g
18.8 g