Tuesday, October 25, 2011

1st 2 Days Back on High-Fat, & Eggplant #Recipe #lowcarb

Yesterday I had an egg fried in bacon fat with chopped ham and some cheddar cheese for my first meal, and a pork chop - the fattiest one I had - with half of a delicata squash, which I mixed with 2Tbsp. melted butter. Not enough fat for the day.

Today I had chopped turkey with a lot of mayo for my first meal, my own sort-of eggplant parmesan for my 2nd, and a leftover porkchop, reheated with butter, for a snack.

Here's how I made my eggplant dish:

peeled and sliced an eggplant, laid out the slices on a couple sheets of paper towels, and salted both sides of each slice; set aside.

Mix together in a dish finely-ground - like powder - pork rinds with parmesan cheese in the can, about 50-50.

chopped 1/2 onion and sauteed in olive oil over medium heat until translucent; added hamburger (high fat) and browned; stirred in SF pizza sauce (without draining fat); let simmer, covered, over low heat.

Coated a baking sheet generously with olive oil; topped the eggplant slices with more paper towel and pressed out the water; mixed up 2 eggs in a shallow dish, dipped each slice of eggplant into the egg, then the porky/parm mixture, laid them out on the baking sheet, and lightly sprinkled a little more parmesan on them. Put them in the oven at 425 for about 12 minutes until bottoms were browned and crispy, flipped each slice, sprinkled more parm lightly, and returned to the oven for another 7 minutes. Cooked until eggplant was soft but not mushy and coating was very very crisp.

To serve I put several slices on a plate, spooned some sauce (after mixing the beef fat back into it) over the slices, and topped with some finely shredded "italian blend" cheese.

Not fatty enough for weight loss...but definitely low carb, cheap, easy, and DELICIOUS!

1 comment:

  1. Guess I'm doing ok, dropping the extra water molecules, down 4# after the first 2 days, and spending a ridiculous amount of time running to the bathroom - lol!