Source: NoOodle

Traditional eggplant parmesan served over a bed of gluten free, low carb NoOodles.

Servings

2 eggs
1 cup no-salt tomato sauce
0.5 Eggplant, fresh, whole, peeled , sliced
1 tbsp olive oil
1 oz Cheese, mozzarella, whole milk, slice
8 oz NoOodles
1 oz bread crumbs

1 Preheat oven to 400°F.
2 Coat baking dish with olive oil.
3 In small, flat dish, whisk eggs until well beaten.
4 Place breadcrumbs in small, flat dish.
5 Dip eggplant slices in eggs then press into breadcrumbs on both sides.
6 Place breaded eggplant in prepared baking dish. Bake for 10 minutes. Turn slices, bake another 10 minutes.
7 Remove eggplant from dish onto platter. Return slices back in dish, layering eggplant and cheese alternately.
8 Pour tomato sauce over stack and return to oven for another 10 minutes.
9 Prepare NoOodles as directed on package.
10 Serve eggplant on top of bed of NoOodles.

NoOodle(TM) is a proprietary, fiber-based alternative to regular pasta. It is a zero-calorie, zero-net carb product. Find a store or buy online at www.nooodle.com.