Serve Eggplant Parmesan as a meatless Monday option and pair it with a salad
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 protein to it. Either way, it’s scrumptious and filling.
Ingredients
- 2 Tblsps olive oil
- 1 large eggplant
- A crack of Himalayan pink salt
- A 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 sweetener of choice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 cup broth / stock / water
- 1 tin tomatoes
- A crack of Himalayan pink salt
- A 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 or fresh)
- A crack of Himalayan pink salt
- A crack of black pepper
Method:
- 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 spoonfuls 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
