Joanna’s Superb Eggplant Parmesan – a 5 Net Meal!

You won’t believe how good this is! It tastes just like the high carb and high fat version! I call this Joanna’s recipe because I applied my knowledge from my part Italian background to make this dish healthy, and fondly recall my grandfather’s name for me, Joanna.

The hearty taste and comfort food ingredients will leave you feeling satisfied and happy! How great it is to have an American favorite on the menu for family and guests to enjoy.

EGGPLANT PARMESAN!  Serves 4, 5 net carbs, 485 calories per serving




2 medium eggplants
1 cup Egg Beaters
½ cup soy flour
½ cup flaxseed meal
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 tablespoons olive oil
2 cups Rao’s or Zanetti’s tomato sauce, or other low carb sauce
1 cup part-skim mozzarella cheese

Set oven  to 400 degrees.

Cut both ends off the unpeeled eggplants, and then trim both sides so each side is fairly flat. The idea is to shape the eggplant to make 2 or 3 uniform eggplant slices, about a half-inch thick. Combine the soy flour, the flaxseed meal, garlic powder, and Italian seasoning.

Dip eggplant slices into egg beaters and then into the dry coating mixture. Spread 1 tablespoon of oil into each of the two 9-inch x 13-inch or two 15-inch by 10-inch baking dishes. The size of the baking dish depends on the size of the eggplants. Place the eggplant slices in the baking dish, cover with foil and bake for 30 minutes.

After the first 30 minutes, remove the pans from the oven and remove the eggplant slices to a platter, temporarily. Add another tablespoon of olive oil into each of the 2 now empty baking pans, and then place the unbaked side of the eggplant slices down in the baking dishes. Cover with foil and bake another 30 minutes, or until the center is tender.

Remove pans from oven. Spread sauce on the browned tops. Top with shredded mozzarella cheese and return to oven for 5 minutes.

Tip:  The clear glass baking dishes work much better than the non stick varieties. The eggplant slices brown the best in the clear glass.

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  1. Ron Evry

     /  April 22, 2015

    I know you posted this recipe in 2011, but is there anywhere you know of that currently sells Zanetti Sauces?

    I used it once, found it delicious, and couldn’t find it again. Yikes!



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