Low Carb Recipes

MOLTEN CHEESE PARMIGIANA BOATS

molten-cheese-parmigiana-boats

SPLENDID LOW-CARBING BY JENNIFER ELOFF: MOLTEN CHEESE PARMIGIANA BOATS

MOLTEN CHEESE PARMIGIANA BOATS






MOLTEN CHEESE PARMIGIANA BOATS

That is faster than making Eggplant Parmigiana and nearly as tasty!  The presentation is enjoyable and appears fairly fancy.  I really like eggplant and search for alternative ways to make it scrumptious as a aspect dish.  Eggplant Parmigiana is one in every of my favorites, however generally I haven’t got sufficient time earlier than dinner to make it and that is such an ideal recipe – fast too!  I will be making ready different issues whereas it’s baking within the oven and getting all yummy and molten cheese-looking.  

1 tsp crushed garlic (5 mL)

14.5 ozcan diced tomatoes (411 g)

1/2  tsp oregano (2 mL)

1/2  cup water (125 mL)

1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and minimize them in half lengthwise.  Lower out the pulp, leaving a thin rim across the edges and on the underside of the boat.  Cube pulp.

In giant saucepan, in olive oil, cook dinner diced eggplant and onion a couple of minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.  Enable to cook dinner over medium-low warmth till moisture evaporates.  Add water and liquid sucralose.  Simmer till moisture evaporates. 

Fill eggplant boats with veggie combination and sprinkle with cheese.  Bake in oven 20 to 25 minutes, or till eggplant rims take a look at smooth to the tip of a paring knife and cheese is golden.  If desired, sprinkle heat eggplant boats with extra cheese.

Yield:  6 eggplant boats

eight.three g carbs


SUPPORT YOUR TEAMpurchase Low-Carbing Amongst Mates cookbooks: low-carb.us/SALE.go 

0 Comments
Share

admin

Reply your comment

Your email address will not be published. Required fields are marked*