EGGPLANT PARMIGIANA
One of our favorite sides and a low-carber's dream side dish. You could even potentially serve this to vegetarian friends. It is true it is a little fussy to make as you have to bread and fry the eggplant coins, but the upside is that they are so tasty, you will be happily snacking on them while making them. Therefore, make more than you need!
It is almost like a lasagna with the layers of eggplant instead of pasta, tomato sauce and lots of cheese. The eggplant soaks up all those Italian lasagna-like flavors.
If you prefer to roast the eggplant, you can do that instead, but fried eggplant is so much nicer in this dish. It has never made me gain weight while low-carbing.
This recipe falls into the comfort food realm. I have made this recipe forever and a day it seems, but I think I have perfected it as a result. Whenever I make this for company, it flies, and everyone remarks on how tasty it is. Of course, not everyone likes eggplant, and my sons won't even try it to this day! The eldest is 39. They don't know what they are missing out on. This casserole is so delicious!
Because I use Japanese Eggplant, there is no need to peel the eggplant or salt it. It is not bitter at all.
As you can see as well breadcrumbs are not necessary to bread the eggplant. I think this sort of breading is even tastier. Try it and see for yourself. You definitely need to make more, as you will want to snack on them as you make them. So good! It is better to have excess eggplant than too little to make the dish.
1 garlic clove,
minced
14.5 oz can diced
tomatoes (411 g)
1/2 cup water (125 mL)
Liquid
sweetener to equal 2 tsp sugar* (10 mL)
1/2 tsp dried oregano (2
mL)
1/2 tsp dried basil (2 mL)
1/2 salt (2 mL)
1/2 cup Gluten-Free Bake
Mix 2, OR almond flour (125 mL)
1/3 cup grated
Parmesan cheese (75 mL)
1/4 tsp Italian seasoning (1
mL)
1/4 tsp salt (1
mL)
1/8 tsp black pepper (0.5
mL)
Light-tasting
olive oil
Seasoning salt,
to taste
4 eggs
1 tbsp water (15
mL)
1 lb Japanese
eggplant slices (about 1/4-inch (0.6 cm) thick) (0.45
kg)
2 cups
grated Mozzarella cheese (500 mL)
Instructions:
Preheat the oven to
350°F (180°C).
In large skillet, cook garlic a couple of minutes. Stir in
tomatoes, water, liquid sweetener, oregano, basil and salt. Simmer over
low heat 5 to 8 minutes until the sauce reduces a bit.
In medium bowl, combine Gluten-Free Bake Mix, OR almond flour,
Italian seasoning, salt and black pepper. In small bowl, beat eggs and
water together with fork. Dip eggplant in egg wash, letting it drip back
into the bowl (I add a bunch of eggplant at a time) and then lightly in
Parmesan cheese mixture on both sides. In large nonstick saucepan, in light-tasting
olive oil, fry eggplant slices until golden brown on both sides. Repeat. I usually have two frying pans I use at the
same time, so that this part of the recipe goes more quickly.
Layer half eggplant slices in 9 x 13-inch (23 x 33 cm) glass
baking dish, cover with half tomato mixture (spread as evenly as possible with
back of a dessert spoon), sprinkle with half grated Mozzarella cheese;
repeat. Bake in 350°F (180°C) oven 25 minutes.
Helpful Hints: If you think you will run out of “breading” then stir in
some more Parmesan cheese or bake mix or almond flour. You will need a
good nonstick saucepan that is still in good shape. *The sweetener is
used to balance savory flavors, but can be omitted. Olive oil has not been added into the
nutritional analysis, as some people will use more and others will use
less. I tend to use more.
Yield: 9 servings
1
serving
105.9
calories
12.0
g protein
12.1
g fat
0.6 g fiber
7.1
g net carbs
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