low carb eggplant parmesan casserole

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.

 

 

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.

Click HERE to save this eggplant parmesan casserole to Pinterest

Print Recipe

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.

Prep Time20 mins

Cook Time1 hr 40 mins

Total Time2 hrs

Course: Main Course

Cuisine: Italian

Keyword: eggplant parmesan casserole, Eggplant Parmigiana, Fried Eggplant Parmesan Recipe, low carb eggplant parmesan

Servings: 6

Calories: 318kcal

Author: Evelyn

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

• Separate and peel the garlic cloves.   Mince each clove
• 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

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