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Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.
Any one who loves eggplant Parmesan will like this low-carb version.
Serves 8, 1 cup per serving
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This looks great, I am making it today and let you know what my family think 🙂
Totally Yummy, I love it.
Thank you! 🙂
Jen – I’m obviously all over your site right now. I have been looking for healthy – inexpensive – recipes…so important right now in this economy. Question: Can you also make this in a baking dish instead of the individual ramekins (I only have 6 and they’re 4 oz each). Will the baking time change?
Hey JT!
Thank you so much for checking out the site! Cooking can be a great way cash- the more you cook the more you save 🙂 Sure you can make it in one large dish. I would bake it 8 to 10 minutes longer if you go that route.
I love making individual serving recipes such as this and would like to have a ready made go to lunch. Does it freeze well?
Hey Debbie,
Sure you could try freezing it, although I’ve never tried freezing eggplant before 🙂