LOW-CARB EGGPLANT PARMESAN

Ingredients

  • 4 graffiti eggplants, sliced lengthwise (18 slices)
  • kosher salt
  • light olive oil for sautéing
  • 1 1/2 to 2 C homemade sauce or jarred
  • 16 oz Galbani ricotta cheese
  • 1/2 C Parmesan cheese, freshly grated
  • kosher salt/pepper
  • 1 1/2 tsp nutmeg
  • 4 to 6 oz. Galbani mozzarella cheese, shredded
  • fresh basil, chiffonades for garnish
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A while back, I created a recipe for Eggplant Napoleons. Super yummy, by the way. I had seen a friend of mine on social media post about an Eggplant Parmesan with no breading, he ordered at a local Italian restaurant. It looked super interesting, and since a lot of my followers want some low-carb and keto-friendly options, I thought this would be a perfect recipe to create.

I used graffiti eggplant (often referred to as Sicilian eggplant) due to it’s thinner skin and overall taste and texture. It held up beautifully for this recipe. I also used my own homemade sauce. Click here to check out the recipe. Feel free to substitute with your favorite jarred sauce…even a marinara would work beautifully. For the cheese, Galbani ricotta and shredded mozzarella, all the way!

Eggplant Parmesan in a cast iron pan

Slice the eggplant. Try not to slice too thick or too thin. Layer the eggplant slices on paper towels and sprinkle with kosher salt. Allow them to sit and release some of the water as you prep the other ingredients. You may see them turn slightly brown…no worries. You are sautéing them anyway. Heat up your sauce in a saucepan.

In a bowl, gently mix up the ricotta, Parmesan cheese, and nutmeg. Season with just a touch of kosher salt and pepper.

Heat oven to 350 degrees. Grab a cast iron pan. If you do not have one, you really need to add one to your kitchen! I get so much use out of this Lodge 12″…click here! If you do not have a cast iron pan at the ready, grab a non-stick. You can sauté the eggplant then layer and bake in a traditional casserole dish. Heat up the cast iron pan to medium-high. Add a touch of the olive oil. When the oil is heated, in a single layer, add in the eggplant slices. Brown on both sides. Transfer to a plate and continue with the remaining slices. You will need to add a touch more oil as you sauté. Just a touch…you do not want to “drown” the eggplant slices in oil…they are like a sponge. Lightly sprinkle the sautéed eggplant slices with kosher salt.

Take a few spoonfuls of the sauce and layer in the bottom of your cast iron pan or casserole dish. Find the thickest slices of eggplant and create a single layer on top of the sauce.

Spoon on a bit of the ricotta mixture onto each slice. Top with another slice of eggplant, then another layer of the ricotta mixture, then top with the remaining slices of eggplant. Top each stack with shredded mozzarella. Add just a touch more sauce on top of the stacks.

Bake for only about 6 minutes. You are really only trying to warm the ricotta cheese. If you bake too long, you run the risk of the cheese melting and collapsing your stacks. Turn on the broiler at the end just to brown the top mozzarella layer. Garnish with chiffonades of basil and ENJOY!

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