Main Ingredients:

Serves: 1 Prep Time:1 hour
Effort: Average

eggplant, sliced in 1/2" thick slices
egg
heavy cream
parmesan cheese
spaghetti/marinara sauce
shredded italian blend cheese, or mozzarella

Cooking Preparation of the Recipe:

I didn't put any measurements on the ingredients because it just
depends on how much eggplant you're fixing. I usually just do one
eggplant at a time, which makes two meals for me - I usually get
about 10 slices out of one of them.
After you slice the eggplant, salt it and put it between paper
towels to absorb the bitter juices. Let it sit like this for about
an hour. Blot off the juices. Then beat your egg, and mix it with
the heavy cream. For one eggplant, I use 1 egg, and about 1/4 cup of
cream. Heat some oil for frying in a skillet. Put some parmesan
cheese in a small bowl. Dip the eggplant first in the egg/cream
mixture, then in the parmesan cheese, then put it into the heated
oil. You'll want to use a medium temperature, maybe a little less
than medium, or else your parmesan cheese will get browned/burned
before the eggplant is cooked.
After you've fried all the eggplant pieces, and drained them on
paper towels to soak up the excess grease, place the individual
slices on a cookie sheet. Top them with a scant spoonful of
spaghetti sauce (this is where the "bad carbs" are, so go as lightly
as you can, unless you're using lowcarb spaghetti sauce), and then
the shredded cheese. Stick the pan under the broiler in your oven
just until the cheese is melted and I like mine a little browned.

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