LOWER SODIUM EGGPLANT PARMIGIANAA popular vegetable dish which is often quite high in sodium. I could eat this as a side with almost anything. I love it!
Eggplant
Parmesan is so popular and this dish incorporates that in the famous
Eggplant Parmigiana dish, but lower in sodium. This vegetable casserole
is almost always well received; however, it doesn't hurt to have
another vegetable on offer as eggplant is an acquired taste, I think.
Typically, breadcrumbs are used to bread the eggplant, but I think this
low-carb breading is even better. Nowadays, the older we get, it is a
good idea to make healthier choices when it comes to food. This classic
dish with its layers of eggplant, meat and Mozzarella cheese makes for a
wonderful low-carb vegetable, and can even serve as a main course for
vegetarians. Pre-grated cheeses work in a pinch with this recipe. Keep
leftovers in covered dish with foil or plastic in the refrigerator.
7 tbsp olive oil (105 mL)
1
large onion, chopped
1
garlic clove, minced
14.5
oz can diced tomatoes (411 g)
1/2 cup water (125 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp dried basil (2 mL)
1/2 tsp No Salt® or salt (2 mL)
1/3 cup grated Parmesan cheese
(75 mL)
1/4
tsp Italian seasoning (1 mL)
1/4
tsp No Salt® (1 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp salt (0.5 mL)
2
eggs
1
tbsp water (15 mL)
1
lb Japanese eggplant slices (about 1/4-inch (0.6 cm)
thick) (0.45 kg)
11/2 cups grated Mozzarella cheese (375 mL)
In large skillet, in 1 tbsp (15 mL) olive oil, cook
onion and garlic until translucent and tender. Stir in tomatoes, water, liquid sweetener, oregano, basil and No Salt®. Simmer over low heat 10 minutes. On dinner plate, spread Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, No Salt®, black pepper and salt. In small bowl, beat eggs and water together
with fork. Dip eggplant in egg wash and
then lightly in Parmesan cheese mixture on both sides. In large nonstick saucepan, in 1 tbsp (15 mL)
hot oil, fry eggplant slices until golden brown on both sides. Repeat.
Layer half eggplant slices in 9 x 13-inch (23 x 33
cm) glass baking dish, cover with half tomato mixture, sprinkle with half
grated Mozzarella cheese; repeat. Bake
in 350°F (180°C) oven 25 minutes.
Helpful Hints: Bread the eggplant lightly on both
sides. If you think you will run out of
“breading” then stir in some more Parmesan cheese or bake mix or almond flour. You will need a good nonstick saucepan that
is still in good shape to use the amounts of oil indicated otherwise the
eggplant absorbs too much oil. *The sweetener is used to balance savory flavors in the tomato sauce.
Yield: 12 servings
1 serving
241.0
calories
16.7
g protein
19.2
g fat
6.7
g carbs
