So, I’ve been trying this whole, “low carb”, thing again and I’ve been finding it easier than ever. With all the versatile vegetables out there, I’ve been able to satisfy my crazy cravings without breaking the calorie bank.
The other night, I literally struck gold with my new recipe.
It all started whenI found myself with a HUGE craving for eggplant parmesan, but knew that the breadcrumbs and fried eggplant probably wouldn’t be on my diet. I ended up buying the ingredients anyways and headed home feeling guilty.
When I unpacked my groceries, I decided that the carbs and calories weren’t worth it and that I was determined to make a healthier version that would satisfy my craving.
Not only did my healthier version satisfy me, I actually liked it better and couldn’t believe I had created this dish with only 3 ingredients (plus a few spices). You MUST try this.
The Best (and Healthiest) 3 Ingredient Eggplant Parmesan
Ingredients
- 1 Eggplant peeled and sliced super thin
- 1-2 Whole Fresh Tomatoes
- Fresh Mozzarella sliced thin
- Onion Powder
- Garlic Salt
- Salt
- Pepper
- Avocado Oil or olive oil
Instructions
- Take your slice, peeled eggplant and lay them out in a single layer on some paper towels and let them “weep” for at least a half hour. Doing this will take out the bitterness in the eggplant and make it super tender and delicious!
- Pre-heat the oven to 375 degrees. Slice your tomato(s) thin and lay them out on a single layer baking sheet covered in parchment paper. No need to oil it. Top with sea salt and bake until sweet and dried a bit (about 30 minutes).
- Season your eggplant slices with onion powder, garlic salt and pepper. Sautè them up in a skillet with avocado oil (or olive oil) until they are brown on both sides and soft.
- Remove your tomatoes from the oven. On another baking sheet, place your eggplant down on un-greased parchment paper and top with a roasted tomato and a slice of fresh mozzarella and bake for 10 minutes or until cheese is melted.
So easy! You could serve this plain as it is (it’s juicy and sweet enough on it’s own) or top with a little balsamic drizzle. Either way, it’s absolutely perfect. Enjoy!
Love always,
Erica
Ok I have never in my life bought an eggplant and have no idea how to handle one. I didn’t know eggplant could be peeled. It has a skin you have to remove? Which way did you slice it….. just perpendicular, like a cucumber? Your photo makes me wonder if you cut it differently. Aren’t there seeds in the middle of the eggplant? This recipe looks good, seeing as I don’t like breadcrumbs but I like the taste of eggplant.
Let me know
From the Eggplant Handler Virgin (haha)
Hi Jen! I love that you call yourself the eggplant handler virgin, lol! So cute. Handling eggplant is SO easy. I’m glad you inquired further. Basically, you can eat eggplant skin, but I think it’s bitter so I peel mine. So yes, it can be peeled. Just use a vegetable peeler and it comes right off. For this recipe, I cut mine length-wise the long way, nice and thin. Then I let them sit on a paper towel with some salt for like a half hour-hour.
There are seeds in the eggplant, but hardly detectable and you won’t even notice them in there. They get nice and soft and taste yummy, so keep them in.
Does that help?
Yes, thanks! I will try this later in the week.
I just made it! Project success! Thanks.
Amazing!!!
Your style is so unique compared to other people I
have read stuff from. Many thanks for posting when you’ve got the opportunity,
Guess I will just book mark this web site.