Crusted Eggplant w/ Tofurkey Italiano
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Author: Lisa Status: published license cc-by-nc-sa tags: low carb vegetarian recipe, lo GI vegetarian, vegetarian recipe, eggplant, tofurkey,
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Share on TwitterFrom a recipe I made up all by myself. Kill me if I forgot something.
1/2 eggplant
1/2 cup egg whites (about 4)
1/2 c corn starch
1/8 c Parmesan
3 TBSP garlic salt
1 string of string cheese
2 c your favorite spaghetti sauce
2 Tofurkey Italian sausages
1+ bottles of wine
1 Doctor telling you not to eat refined carbs, or else there would be some pasta up in this photo
-Mix corn starch, parm, and garlic salt together and place on a plate
-beat egg whites until mixed together and place on another plate
-cut two thick slabs off the eggplant half, cut remainders up and set aside
-spray coat frying pan and heat to medium-high
-take first eggplant slab and coat both sides in egg whites
-immediately transfer slab to corn starch mixture and coat both sides of eggplant with that hot mess
-immediately transfer to hot pan and cook on both sides until browned
-rinse and repeat with other eggplant slab
-after eggplant is done place on two plates and divide string cheese amongst the two and place on top of eggplant.
-spoon spaghetti sauce on top of eggplant and cheese
-and here is the brain buster: either microwave each serving on high for 45 seconds, or if you hate microwaves--place in toaster overn on 'toast' for the pre-determined toast time.
-viola, you have some good stuff that is high in protien-low in carbs to nosh on for dinner.
-oh yeah, cook those tofurkey sausages according to pre-packaged directions. It tastes good.
