A simple, healthy and delicious way to eat Eggplant Parmesan. Low carb, gluten free and perfect for a busy weeknight!
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.
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.
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.
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 am just starting to cook again and it feels great to be back. I am not at my normal energy level or stamina but I am working my way back.
It keeps me positive that I am feeling better and stronger every day. Now if I could just taste and smell, that would be a game changer.
I made spaghetti and meat sauce last night for my family and had to ask my son if it smelled like garlic and onions so I would know if I had to add more. It's annoying but I am praying this is just short term.
So many of you wrote to me about the orange trick on TikTok where you burn the orange over a flame and then eat it and it is supposed to regain your taste and smell? Well it sounded weird to me but at this point, desperate times call for desperate measures.
I will try anything these days.
It didn't work. But please keep your suggestions coming.
I have been loading up everything I eat with hot sauce too. I read that eating spicy foods may help wake up your taste buds, but nothing is happening.
I can sense that it's spicy in my mouth, but I can't taste it. If that makes any sense at all.
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!
I always recommend allowing the eggplant to "sweat" before cooking it 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.
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.
- 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.
Here are some other healthy and delicious eggplant recipes I thought you might like:
Amazing Roasted Eggplant from Lauren Kelly Nutrition
Easy Greek Style Braised Eggplant from The Mediterranean Dish
Spicy Sriracha Pasta and Chicken from Lauren Kelly Nutrition
Baked Eggplant Sticks from Skinnytaste
Sausage Stuffed Grilled Eggplant from All Day I Dream About Food
Baked Stuffed Three Cheese Eggplant Roll Ups from Sugar Free Mom
Easy Ratatouille Recipe from Fit Foodie Finds
Italian Spiced Eggplant Fries from Running to the Kitchen
Eggplant Meatballs from Lexi's Clean Kitchen
If you make this Eggplant Parmesan or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy this! Thank you for stopping by and please come back soon!