LOW CARB PIZZA-STUFFED EGGPLANTS RECIPE - (4.3/5)
Provided by aerin8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Cut the ends off of the eggplants and then slice in half lengthwise. Scoop all but 1⁄2-inch of the eggplant meat from the eggplant halves, leaving empty shells, and then dice and reserve the scooped eggplant. Place the empty eggplant shells in a 13x9 baking dish. Place the Italian sausage, onion, and garlic in a large skillet over medium-high heat and cook, crumbling the sausage, until browned. Add the reserved eggplant flesh, bell pepper and mushrooms to the skillet and sauté an additional 3 minutes before draining well. Stir in tomato sauce, olives, and Italian seasoning, and bring up to a simmer. Let simmer 5 minutes. Sprinkle 1⁄2 of the mozzarella cheese evenly over the inside of the eggplant shells and then top with an equal amount of the cooked sausage mixture. Top the stuffed eggplants with the remaining mozzarella cheese and bake 30 to 35 minutes. Let cool 5 minutes before serving.
LOW CARB PIZZA
I got this delicious recipe from www.atkinsdietbulletboard.com the orginal chef is Bikergoddess. We all thank her for creating this great recipe. It's not exactly like pizza, but it's pretty close. I like it alot. I've made it twice now, and will be making it over and over again.
Provided by Sidd9260
Categories One Dish Meal
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Beat together cream cheese and eggs until smooth.
- Add cream, parmesan, chives, Italian seasoning and garlic.
- Spray 9X13 pan with cooking spray or oil.
- Place 2 cups mozzarella cheese in bottom of pan.
- Pour egg mixture over cheese.
- Bake for 30 minutes.
- Remove from oven and spread sauce over baked mixture.
- Add toppings of choice.
- Cover with remaining mozzerella cheese.
- Bake until bubbly and brown.
- Let stand for 5 minutes.
Nutrition Facts : Calories 266.8, Fat 21.4, SaturatedFat 11.9, Cholesterol 158.6, Sodium 425.1, Carbohydrate 3.5, Fiber 0.3, Sugar 1.3, Protein 15.1
MEDITERRANEAN STUFFED EGGPLANT - LOW CARB AND PRIMAL/PALEO
This stuffed eggplant recipe is phenomenal and very versatile. Use the meat "stuffing" to fill mushrooms and bake for delicious party appetizers. It makes 4 servings... but you may just want to eat the entire recipe yourself. This is intentionally a low carb, high fat (LCHF) recipe. If you want to tone down the fat content, feel free to reduce the amounts of cooking fat used, or substitute olive oil. Enjoy!
Provided by getfitkate
Categories Veal
Time 30m
Yield 1/2 stuffed eggplant, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- In a cast iron skillet over medium high heat, cook ground meat in lard until well browned, scraping bottom with a wooden spoon periodically to avoid burning.
- In a large saucepan over medium heat, saute onions in butter, with a little salt, until translucent (about five minutes). Add chopped mushrooms. Cook until mushrooms have softened.
- Add onion and mushroom mixture to meat in skillet, and stir to combine. Add chopped eggplant to skillet, stir to combine. Add seasonings, raisins and almonds. When eggplant softens, add water to skillet, and deglaze bottom of the pan.
- Add olive oil to the empty saucepan. Lightly salt eggplant cavities, and place eggplant in the saucepan, cut side down. Cook eggplant this way for about 3-5 minutes. Flip eggplant, exposing cavities. Cook eggplant in a 400 degree oven for another 5 minutes. Remove eggplant from the oven.
- Add cheeses to the meat mixture and stir to combine. Check for seasonings, and add salt if necessary. Divide meat mixture evenly, and stuff into the 4 eggplant halves.
- Bake until delicious, golden brown, and bubbly, about 5 more minutes.
- Serve.
Nutrition Facts : Calories 303.1, Fat 18.5, SaturatedFat 7.1, Cholesterol 29.5, Sodium 206, Carbohydrate 28.3, Fiber 11.2, Sugar 13.6, Protein 11.1
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