Eggplant Parmesan

This was a half WIN half FAIL. What I mean by that is my husband enjoyed it, but I have discovered I am just not an eggplant fan. It wasn't bad, but it just didn't excite my taste buds.

Dinner was Meatballs in a low carb pita with onions and parmesan, and Eggplant Parmesan Sqaured (1001 Low Carb Recipes, pg 227)

1/2 cup unflavored protein powder
2 eggs
1 1/2 cup parmesan cheese
1 eggplant, sliced no larger than 1/4" thick
olive oil
1 clove garlic
1 1/2 cup sugar free spaghetti sauce
8 oz shredded mozzarella

Preheat oven to 350.
Put the protein powder on a plate, break the eggs in a bowl and beat well, and put 1 cup of parmesan on another plate. Dip each eggplant slice in the protein powder, then in the egg, then in the cheese so that each slice is well coated. Refrigerate for at least 30 minutes, and up to 2-3 hours.

Pour 1/8" olive oil in skillet and heat. Stir fry garlic for about a minute to flavor oil. Now fry the eggplant slices, about a minute a side or until they are nice and brown. Add more oil as needed.

Spread 1/2 cup sauce in the bottom of a casserole. Arrange half the eggplant slices to cover. Top with the mozzarella, then layer on the other half of the eggplant. Cover with the rest of the sauce and sprinkle with the remaining 1/2 cup parmesan. Bake 30 minutes.

In the interest of time last night, I turned the oven up to 400 and cooked for 20 minutes instead. It seemed to work well. Everything was hot and cooked through. I have had eggplant parmesan before, cooked in the traditional way and this tasted similar, but better in a lot of ways. I still didn't care for it, but if you like the taste of eggplant, I think this is a decent recipe for it.