Eggplant Parmesan is low carb, gluten free and perfect for a busy weeknight! This eggplant parmesan is simple, healthy and delicious comfort food recipe.
Eggplant Parmesan has always been a favorite of mine. It's the most delicious comfort food.
I decided I needed to lighten it up and make it super easy to make. I promise it still tastes warm and comforting.
You literally only need a few simple ingredients that can easily be found in the grocery store. You can use whatever marinara sauce you'd like, homemade or store bought.
My absolute favorite marinara sauce from the grocery store is Rao's. It is very low in sugar and tastes the most like homemade (in my opinion).
But you use whatever you like to make it easy.
Why You Should Make This Eggplant Parmesan
This delicious vegetarian dish is so simple to prepare and will be ready in just under an hour from start to finish.
I also love everything in here, I use all real, wholesome ingredients that I feel good about eating. Sometimes the most simple recipes taste the best.
I like that I didn't make this in the typical casserole dish with all of the sauce. Now don't get me wrong, that is very tasty, I just wanted to make this lighter and simpler.
I wanted to be able to control the amount of sauce and cheese in this dish. I do love the classic Eggplant Parmesan but this is a wonderfully delicious way to cut back a bit while still enjoying your favorite comfort food.
These little eggplant rounds are so easy to make and are a wonderful dish for Meatless Mondays and Lenten Fridays. Or truly any day of the week.
I promise you won't miss the meat in here at all.
But if you do crave some meat you can also layer some ground beef (or ground turkey or chicken) on top of the sauce and then add the shredded cheese. That really does sound like a yummy way to add some protein!
- Eggplant - Choose eggplant that is slightly firm, but hard enough. Make sure there are no soft spots.
- Extra virgin olive oil - I love my EVOO. Some of those benefits are that its anti-inflammatory, it may help prevent heart disease and diabetes and may even help to lower cholesterol levels.
- Sugar free tomato sauce - I used Rao's Sugar Free Marinara Sauce which is my go-to for sauce (besides homemade of course) I also love this recipe from Sugar Free Mom for homemade low carb marinara sauce.
- Garlic - Because GARLIC!! Garlic adds so much flavor to savory meals, I love it so much.
- Basil - Don't skip on the fresh basil in here! I know ground basil would definitely work in here but there is nothing better than fresh basil. It adds so much flavor to so many recipes.
- Mozzarella cheese - I always use full fat Mozzarella cheese. I like to buy a block of whole milk fresh Mozzarella cheese and grate it myself to ensure there are no unnecessary additives or fillers in there.
- Parmesan cheese - Again, always use full fat Parmesan cheese for the full flavor. I like to buy a block of Parmesan cheese and grate it myself.
How To Make This Eggplant Parmesan
Cut eggplant into ⅓ inch round slices. Set eggplant slices on a baking sheet with parchment paper and sprinkle salt over them on both sides.
Let the eggplant sit for about 30 minutes to allow to "sweat" to reduce any bitterness the eggplant may have as well as allowing it to retain it's shape and texture.
If you are making a dish where you don't mind if the eggplant gets slightly mushy, you don't necessarily need to allow it to "sweat". It's a personal preference.
Place eggplant in a colander and rinse off with water. Pat dry with a paper towel and place again on baking sheet.
Add salt and pepper. Bake eggplant for 20 minutes.
In a saucepan over medium heat, add the olive oil and garlic cloves and stir to combine unti fragrant, around 1-2 minutes. Add the sauce, oregano and ½ tsp salt and mix well.
Once the eggplant is softened, remove from the oven and top them with 1 tbsp of tomato sauce and mozzarella cheese. Bake them for 5 more minutes or until cheese is melted.
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- 2 eggplant
- 1 tablespoon extra virgin olive oil
- 1 cup sugar free tomato sauce, I use Rao's Marinara Sauce
- 2 cloves garlic
- 1 teaspoon Kosher salt and extra salt for sweating
- ½ teaspoon ground black pepper
- 1 ½ cup shredded mozzarella cheese
- 1 teaspoon oregano
- ¼ cup packed fresh basil
- ¼ cup grated fresh Parmesan cheese
- Pre-heat oven to 400 F.
- Remove the top and bottom of the eggplant and chop it in ⅓ inch thick slices.
- Set eggplant slices on a baking sheet with parchment paper and sprinkle salt over them on both sides.
- Let the eggplant sit for about 30 minutes to allow to "sweat".
- Place eggplant in a colander and rinse off with water. Pat dry with a paper towel and place again on baking sheet. Add salt and pepper.
- Bake eggplant for 20 minutes or until they get dark brown and start to soften.
- In a saucepan over medium heat, add the olive oil and garlic cloves and stir to combine unti fragrant, around 1-2 minutes. Add the sauce, oregano and ½ tsp salt and mix well.
- Once the eggplant is softened, remove from the oven and top them with 1 tbsp of tomato sauce and mozzarella cheese. Bake them for 5 more minutes or until cheese is melted.
- Remove eggplant from the oven and garnish with fresh basil leaves and top with grated Parmesan cheese.
- Serve immediately. Store leftovers in the fridge in an airtight container for up to 4 days.