Go Back
–+ servings
A simple, healthy and delicious way to eat Eggplant Parmesan. Low carb, gluten free and perfect for a busy weeknight!
Print Recipe
5 from 5 votes

Eggplant Parmesan

A simple, healthy and delicious way to eat Eggplant Parmesan. Low carb, gluten free and perfect for a busy weeknight!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer, dinner, lunch, Main Course, main dish, meatless, Side Dish, vegetarian
Cuisine: American, Italian
Diet: Diabetic, Gluten Free
Servings: 4
Calories: 243kcal
Author: Lauren Kelly

Ingredients

  • 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

Instructions

  • 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.

Notes

To store leftovers: Wrap in parchment paper and place in an airtight container for up to 5 days.
To reheat: Place in a baking tray and bake at 350 degrees F for 10-15 minutes until cheese is melted.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 369mg | Potassium: 578mg | Fiber: 7g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 319mg | Iron: 1mg