Eggplant Parmigiana
Note: If you miss eggplant parmigiana – well, now you can eat it again. This is not a quick-to-fix meal, but if you can find the time to do it, you will be rewarded. Serve with Superb Rolls or Intense Garlic Bread Surprise.
Carbs per serving 9.5 grams of carb. NUMBER OF SERVINGS: 6

2 medium-size eggplants, peeled (about 18 ounces)
4 ounces shredded whole-milk mozzarella cheese
5 ounces grated Parmesan cheese
4 ounces shredded Swiss cheese (or very thinly sliced)
6 Tablesps tomato paste
1½ cups dry white wine
½ cup water
salt to taste
freshly ground black pepper to taste
2 eggs, beaten
¾ cup bread crumbs
½ Teasp garlic powder
¼ cup olive oil or coconut oil (more if needed)
4 Tablesps butter (1/2 stick), (optional)

  • Butter or oil a 2-quart baking pan or ovenproof casserole dish.
  • Cut the eggplant into ½-inch-thick slices. (Read about eggplant on page 220.)
  • Set out the cheeses and have ready.
  • Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender). Season with salt and pepper.
  • Set out two shallow bowls for the beaten eggs and the bread crumbs.
  • Mix the crumbs with garlic powder and salt.
  • Dip each slice of eggplant first in the eggs, then in the bread crumbs. Coat well.
  • Put the coated slices on a platter.
  • Heat a large, heavy skillet over medium-low heat.
  • Heat the olive oil. Cook the eggplant slices in the hot oil until golden brown on each side.
  • Do not crowd the slices; you need to be able to turn them.
  • Preheat oven to 350ºF when you are about halfway through cooking the eggplant.
  • Drain eggplant on paper towels.
  • Transfer the cooked slices to a holding plate until all slices are cooked.
  • Note that these bread crumbs tend to darken faster than standard bread crumbs.
  • Reduce heat if needed to keep the slices light golden in color.
  • Build the eggplant parmigiana.
  • Put a layer of eggplant (about half) in the bottom of the casserole dish.
  • Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished casserole.
  • Pour about half of the sauce over the cheeses.
  • Add the next layer of eggplant slices and repeat the process.
  • Pour the rest of the sauce on top.
  • Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese.
  • Dot with butter. Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown.

Deluxe Low-Carb Macaroni and Cheese
Note: This dish is simply out of this world. If you have pasta on hand, this fancy meal takes little time to prepare. Whip up a zesty green salad and dinner is done.
Carbs per serving: 11.7 grams of carb. NUMBER OF SERVINGS: 6.

4 cups pasta
½ cup broth or stock (see “stock and broth”)
1 cup heavy cream
2 egg yolks
freshly ground black pepper to taste
salt to taste (about ½ Teasp)
5 ounces grated sharp cheddar cheese
¾ cup grated Parmesan cheese
2 Tablesps butter (1/4 stick)
¼ cup bread crumbs

  • Preheat oven to 325ºF or 350ºF.
  • Butter a medium-size ovenproof casserole dish or other baking dish.
  • Cut the pasta in short pieces and put the pieces in a large mixing bowl. Set aside.
  • Heat the broth and ½ cup cream in a small saucepan.
  • In a small mixing bowl, whisk the egg yolks until smooth.
  • When the broth and cream begin to heat up, add Tablesp amounts to the egg yolks, beating the yolks while you do this.
  • When you have added about 1/3 cup in this way, pour the rest of the liquid into the eggs.
  • Add the remaining cream.
  • Add salt and pepper to this sauce and stir it into the pasta.
  • Add the cheeses to the pasta and stir again.
  • Put the mixture in the casserole dish.
  • Dot with the butter and bread crumbs.
  • Bake for 25 to 35 minutes or until the top begins to brown (do not let the bread crumbs get too dark).