All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Caashifa's Eggplant Parmesan

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

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
Please check out, join, comment, participate and follow The Recipe Hunter (Cook & Enjoy) @  Twitter ; Facebook ; Pinterest ; Instagram ; Flipboard ; Blog

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment