I absolutely love eggplant Parmesan–except all that breading makes it practically equivalent to having a full serving of pasta. So I’ve hit upon a great compromise that makes the eggplant and fresh basil sauce the stars, along with a healthy dose of yummy cheeses, of course. It uses a slightly different version of my Spinach-Stuffed Portabello Mushrooms. This means it’s a great low-starch/ low-carb recipe for those with prediabetes or diabetes, or just those of you wanting to limit refined carbs. It’s all good! For help updating your own health journey, please apply here for a completely complimentary life coach/ weight loss coach session. I’d be happy to help you gain the same freedom I have with my weight and wellness!
Serves 8
Eggplant Parmesan Ingredients
1 very large (or 2 medium) eggplants, sliced thin
6-ounce bag fresh spinach
5 medium cloves garlic
2 large eggs, beaten
1/4 cup grated Parmesan cheese
1 1/2 cups shredded organic or light mozzarella cheese, divided into 1/2 cup and 1 cup
15-ounce container Ricotta cheese (you choose the fat content–whole, low-fat, or fat-free)
1/2 container (24 oz) low-sugar prepared pasta sauce, divided 3 ways
1/3 cup fresh grated Parmesan cheese
1/2 package (1 fistful) fresh basil, sliced
Eggplant Parmesan Directions
- Preheat oven to 425 degrees F and lightly grease a large glass baking dish.
- Spread out the eggplant slices and lightly salt them. Let sit for 30 minutes. (Note: this step isn’t critical so if you don’t have time then skip it and just lightly salt the eggplant once you’ve microwaved and squeezed them dry.) Microwave 8-10 minutes (or steam on the stovetop) until completely softened, cool, and squeeze out as much liquid as you can.
- In the meantime, chop the spinach and the garlic in batches in a food processor, and transfer to a medium mixing bowl.
- In the same mixing bowl stir in the eggs, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, and Ricotta cheese. Combine until well mixed.
- Layer a small amount of pasta sauce on the bottom of the baking dish, followed by: a layer of eggplant, another light layer of sauce, the spinach ricotta filling. Repeat once more: eggplant, pasta sauce, filling. Sprinkled remaining 1 cup mozzarella followed by the fresh Parmesan over the entire dish.
- Bake for 15-20 minutes, until topping is golden brown and cheese is melted. Sprinkle with fresh basil.
