Does anyone have the Atkins eggplant parmesan recipe?

It was a good recipe for eggplant paremesan in one of Atkins low carb recipe cookbooks. I gave my cookbook to a friend and no longe have it :(Does anyone have the Atkins eggplant parmesan recipe?
The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour. %26lt;br%26gt; The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).





* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)


* salt


* 1 1/2 cups water


* 3/4 cup Atkins Bake Mix


* 2 large eggs, lightly beaten


* Olive oil for frying


* 1 1/4 cups controlled-carb tomato sauce (such as Raos)


* 2 cups whole milk ricotta cheese


* 4 ounces mozzarella cheese, shredded


* 2 large eggs


* 1/3 cup Parmesan cheese, finely grated, plus additional for serving


* 1/4 cup fresh parsley, chopped


* 1/4 teaspoon salt


* 1/4 teaspoon freshly ground black pepper





1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.


2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.


3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.


4. Heat oven to 400 F. Lightly butter a 13'; x 9'; baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.


5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.


6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.