Serves: 6
Total Calories: 200
1. Sprinkle eggplant slices with salt and let stand 30 minutes. Rinse press out all moisture and pat dry with paper towels.
2. Beat eggs with 1/4 cup water until light. Dip each eggplant slice in egg mixture, then flour, then egg mixture again.
3. Heat 1-inch vegetable oil in a large skillet over medium-high heat and fry slices until golden brown.
4. Place eggplant in one layer on a lightly-greased 14-inch pizza pan or in a 9 x 13-inch shallow baking dish. Cover with mozzarella cheese and optional meat. Mix tomato sauce with Italian herb seasoning and pour over each round sprinkle with Parmesan cheese. Bake in a preheated 375° F oven for 15 to 20 minutes or until hot and cheese is melted. Serve at once.
This Eggplant Pizza recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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