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.

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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.

Ingredients:

cups pasta

cup broth or stock (see “stock and broth”)

cup heavy cream

egg yolks

freshly ground black pepper to taste

salt to taste (about ½ Teasp)

ounces grated sharp cheddar cheese

cup grated Parmesan cheese

Tablesps butter (1/4 stick)

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

Healthy Low Carb Recipes