Eggplant Parmigiana
This is an easy but utterly delicious fried eggplant parmesan casserole recipe. This low carb eggplant parmesan recipe is made with grilled eggplant and tomato and garlic pasta sauce.
Servings 6
Calories 319kcal
Equipment
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
- Olive oil
- 1 pound Mozzarella Cheese grated
- 1 cup Parmesan Cheese grated
- 1/4 cup fresh basil roughly chopped
- salt to taste
- black pepper to taste
Instructions
Tomato and Garlic Pasta Sauce
- Separate each garlic clove from the whole bulb. Then peel and mince each clove. NOTE: These garlic peelers and this garlic chopper makes this work easier and faster.
- Cover the bottom of a dutch oven with olive oil and heat to medium heat. Add the minced garlic and sauté for about 2 minutes, stirring constantly.
- Pour in the tomatoes and add the chicken broth, stir to combine. Drop in the carrot and heat to boiling (The carrot will remove the acids of the tomatoes and prevent heartburn from the sauce).
- Reduce heat to low and let the tomato and garlic pasta sauce simmer for an hour, stirring occasionally.
- When sauce has thickened, remove and discard the carrot.
Low Carb Eggplant Parmesan Casserole
- While red sauce is simmering cut off the blunt end of the eggplant and slice the eggplant lengthwise into thin slices. You could use a sharp knife or a kitchen mandolin for more uniform eggplant slices.
- .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. And drain on paper towels and season with salt and black pepper.
- Heat oven to 350 degrees F. Spoon enough of the pasta sauce into 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 and cover with more sauce.
- Top the Eggplant Parmesan casserole 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 in preheated oven for 40 minutes uncovered until cheese is melted and bubbly. Let cool about 10-15 minutes before serving.
Nutrition
Calories: 319kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 895mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2411IU | Vitamin C: 3mg | Calcium: 594mg | Iron: 1mg