While typically heavily breaded and fried or baked with tomato sauce and cheese, eggplant is more delicious and much lighter on the stomach ditching the breading and roasting instead. This creates a simple, easy to prepare, far healthier dish.
The texture of perfectly roasted eggplant is reminiscent of soft bread or lasagna noodles. It is amazing as eggplant soup too. Perhaps this is why many of my ketogenic eating friends rave about it and enjoy it frequently. It gives you all the satisfaction with none of the carbs, in other words!
Even if you don’t eat keto, paleo or low carb, this easy method for preparing eggplant parmesan is delicious, economical, and fast. Start to finish, it is ready in about 15-20 minutes flat!
This recipe is not only low carb (eggplant is considered one of the best vegetables on the keto diet), it is also appropriate for the gut healing GAPS Protocol and Standard Carbohydrate Diets. However, It is not allowed on the Autoimmune Paleo diet, which temporarily excludes nightshade vegetables.
Keto Style Eggplant Parmesan Recipe
Healthier, low carb recipe for traditional eggplant parmesan prepared with no breading and no frying. One of the fastest main course dinners you can make. It is ready in 20 minutes start to finish!
Select 2 medium to large size Chinese eggplant. Wash well. Substitute 1 large Italian eggplant, 8-10 Thai eggplant, or 4-6 Indian eggplant if desired.
Chop into medallions about 1/8 - 1/4 inch thick.
Spread out on a large pan and mix in the extra virgin olive oil. Bake for 10 minutes on 375 F/ 190 C or until the eggplant is softened.
Add cheese and bake for another 5-10 minutes or until cheese is bubbly and browned on the edges.
Serve immediately. Cool and refrigerate leftovers.
Substitute Thai or Indian eggplant if desired.
Feel free to use more pizza sauce and cheese if you like especially if you need to spruce up the leftovers before reheating.
Sarah, The Healthy Home Economist