Caashifa's Eggplant Parmesan

Eggplant Parmesan
This eggplant parmesan is a wonderful main meal. You can serve it as a meatless Monday option and pair it with a salad or you can use it as a low carb side and add a protein to it. Either way its scrumptious and filling.
2 Tblsps olive oil
1 large eggplant
Crack of himilayan pink salt
Crack of black pepper
1/2 cup cheese grated
Tomato and veg gravy
2 Tblsps olive oil
1 onion chopped
1 small eggplant cubed
1/2 red pepper chopped
1/2 green pepper chopped
1/2 yellow pepper chopped
3-4 garlic cloves crushed
1 Tblsp xylitol or sweetner of choice
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 cup broth / stock / water
1 tin tomatoes
Crack of himilayan pink salt
Crack of black pepper
Cheese filling
1 cup feta cheese
1 cup cheddar cheese grated
1/2 cup labneh/cottage cheese
2-3 Tblsps cream
1/4 cup parsley (dried ot fresh)
Crack of himilayan pink salt
Crack of black pepper
Slice the eggplant into rounds.
Season both sides then rub with olive oil.
Place on a baking paper lined baking tray and grill on both sides till tender.
Prepare the tomato and veg gravy.
Heat the oil and fry the onion and garlic till translucent.
Add the chopped veg and toss.
Add the seasonings, spices, tomatoes, broth, and xylitol.
Cook till the veg has softened and the gravy is thickened but still has liquid.
Set aside and prepare the cheese filling.
Combine all the ingredients and mix until smooth.
To assemble, grease a pyrex dish and place 2-3 spoonsfuls of tomato gravy at the bottom. Layer with eggplant rounds then tomato gravy then cheese filling.
Repeat and end off with tomato gravy.
Cover with grated cheese and bake at 200 for 20 minutes.
Allow cooling for the flavors to set together.
Prepared, tried and tested by Caashifa Adams Young
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