I’m reposting this eggplant recipe as I just made it again a few nights ago. It had been awhile and I remembered how delicious and easy this is! If you’re a fan of Eggplant Parmesan, but want to lower the calories and carbs, this is for you. The key is baking and not breading the eggplant. We also use non-dairy cheeses but that’s not a carb issue. Also we love eggplant in almost any dish. This is a favorite.
This dish is easy to make; scrumptious, rich tasting and especially satisfying as a treat with good friends; to share with a good glass of chianti and a fresh green salad, such as Persimmon and Endive Salad.
By the way, Rick is doing very well with his reduced carbs, exercise, including walks after dinner, and lots of veggies and fruits. So far no meds necessary!
Eggplant Cheese Bake (type of Eggplant Parmesan)
- 1-2 eggplants (choose ones that are full and glossy, deep purple colored)
- 32 oz. jar of marinara sauce (make your own from canned or fresh tomatoes, garlic and olive oil, or buy prepared – I’m a fan of Mezzetta’s sauce for this dish.)
- 1/2 lb. cheese in slices (we use Dayna’s non-dairy Jack but if no dairy issues use mozzarella or regular Jack)
- cheese for grating (again, goat Midnight Moon* or regular Parmesan)
- Optional- 2-3 tsp Breadcrumbs for topping
- 1-2 Tbsp olive oil
1. Wash and slice eggplants into 1″ rounds; preheat oven to 400.
2. In a bowl, shake eggplant slices with 1 Tbsp olive oil.
3. Lay parchment on baking sheet and lightly spray with olive oil. Arrange eggplant slices in a single layer on parchment.
4. Bake eggplant for 20 minutes until almost tender. Remove from oven.
5. In a 9×13 casserole (I use Pyrex); spread about 1/2 cup of marinara sauce.
6. Make a stack base of eggplant in a single layer on top of the sauce, usually 6-8 slices; (depending on the size of your eggplant).
7. Top each eggplant slice (stack base) with a slice of cheese, grated cheese and a dollop of sauce. Stack remaining slices evenly on the bases, using the same order of ingredients.
8. Top the dish with remaining sauce, add grated cheese and, if you like, about 2-3 tsps breadcrumbs.
9. Bake for 30 minutes until bubbling and cheese is melted.
Remove from heat and let set for 10-15 minutes. Serve at least one stack per person.