Make an eggplant parmesan casserole with our low carb eggplant parmesan recipe. This fried eggplant parmesan recipe is made without breading the zucchini.
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Eggplant Parmigiana and eggplant parmesan are the same; the only difference is the cheeses that we usually use. But things have evolved to the point that these two terms are interchangeable. And most recipes are made with parmesan, cheese not parmigiana cheese.
If you are looking for a great meatless meal that your whole family will enjoy, then try this Eggplant Parmigiana. It is also a low carb fried eggplant parmesan recipe that your entire family will love. We did not coat the eggplant in this eggplant parmesan making it lower in carbs. It’s just a burst of great Italian flavor with a healthier twist.
We also made a homemade red sauce for this pan of eggplant parmesan. It’s easy and well worth the little time it takes. This eggplant parmesan is also a great meatless meal, but it’s not a vegan since we do use chicken broth in our sauce.
We also made a homemade red sauce for this pan of eggplant parmesan. It’s easy and well worth the little time it takes. This eggplant parmesan is also a great meatless meal, but it’s not a vegan since we do use chicken broth in our sauce.
The trick to a delicious Eggplant Parm is using a kitchen mandolin for thinly sliced eggplants. After frying them, it’s just a matter of assembling this Italian casserole dish. And another quick tip is using fresh basil, we usually have a pot growing on the windowsill in the winter and a garden bed of it in the summer.
An eggplant parmesan casserole made with homemade Italian red sauce. It’s a low fried eggplant parmesan recipe that is lower in carbs.
We serve our pan of low carb eggplant parmesan with a salad and if we are not watching our carbs, crusty bread. And this is easy enough to make for a weeknight dinner.
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Eggplant Parmigiana
Make an eggplant parmesan casserole with our low carb eggplant parmesan recipe. This fried eggplant parmesan recipe is made without breading the zucchini.
Servings: 6
Calories: 318kcal
Equipment
- Kitchen mandoline
Ingredients
- 1 whole bulb of garlic
- olive oil
- 1 28 oz can chopped tomatoes
- 1 cup chicken broth
- 1 carrot
To Assemble
- 1 large eggplant cut into thin slices lengthwise
- Olive oil
- 1 lb Mozzarella Cheese sliced or grated
- 1 cup Parmesan Cheese grated
- 1/4 cup fresh basil roughly chopped
- salt to taste
- black pepper to taste
Instructions
For the Italian Red Sauce
- Cover the bottom of a dutch oven with olive oil and heat on med heat.
- Add garlic and cook for 2 minutes, stirring constantly.
- Pour in tomatoes and chicken broth
- Drop in 1 whole peeled carrot. (The carrot will remove the acids of the tomatoes and prevent heartburn from the red sauce)
- Lower the heat to low and let the red sauce simmer for an hour or even more.
- Remove carrot and discard before serving.
To Assemble
- While red sauce is simmering
- Heat oven to 350 degrees.
- Fry the eggplant slices in just enough olive oil to cover a large skillet. Only fry 2 to 3 slices at one time about 4 minutes on each side. Drain on paper towels and season with salt and black pepper.
- Spoon enough red sauce in the bottom of a 9 X 13 casserole dish to just cover the bottom.
- Place half of the slices of the cooked eggplant over the sauce, cover with more sauce.
- Top with half of the mozzarella cheese and half of the Parmesan cheese.
- Layer with remaining eggplant slices, red sauce, mozzarella, and Parmesan cheese in that order.
- Sprinkle with the chopped fresh basil.
- Bake for 40 minutes uncovered until cheese is melted and bubbly.
- Let cool about 10-15 minutes before serving.
Nutrition
Calories: 318kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 893mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2410IU | Vitamin C: 5mg | Calcium: 593mg | Iron: 1mg
