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Healthy and easy recipes: Low-carb eggplant parmesan

Jen Morgan
Student Writer

For my third and final recipe for this column, I wanted to cook another vegetarian meal, since vegetarian cooking has been pretty reflective of my semester.

This recipe is very similar to the Portobello mushroom pizzas I recommend, but it takes a little longer to prepare and cook and contains a different main vegetable – eggplant! You might be skeptical of eggplant at first, but this recipe will serve as an easy way to test out the nutritious vegetable.

Many eggplant parmesan recipes involve several ingredients and are high in carbohydrates since they often recommend dipping the eggplant slices in breadcrumbs before cooking. Although this does add a new dimension of flavor to the meal, this recipe is much simpler and very college-friendly. It’s low-carb because you won’t have the extra calories from the breadcrumbs.

For all the eggplant newbies, don’t be afraid to try something different! You never know what to expect.

Prep and clean-up time: 10 minutes
Cooking time: 25 minutes
Total time: About 35 minutes

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Ingredients:
– 1 can red pasta sauce
– 1 eggplant
– ½ cup shredded cheese of your choice

Directions:

Step #1: Preheat your oven to 400 degrees Fahrenheit and spray non-stick cooking spray into a glass pan.

Step #2: Wash the eggplant thoroughly and pat dry.

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Step #3: Cut the eggplant into medium-sized slices to prepare for cooking.

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Step #4: After you have sliced the entire eggplant, lay out the slices on the glass pan. It’s okay if they are touching – they won’t expand while cooking like cookies do!

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Step #5: Spoon out portions of pasta sauce on top of the eggplant slices. The amount of sauce you decide to add is based on your preference.

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Step #6: Once you have put sauce on the slices, sprinkle the grated parmesan cheese on top.

Step #7: After the oven has been pre-heated, place the pan in the oven and bake for approximately 25 minutes.

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Step #8: Once the eggplant is golden brown and the cheese has melted, place the pan on top of the oven and let cool for 10-15 minutes.

Step #9: When the eggplant is cool enough to remove from the glass pan, use a spatula to serve onto a plate. Share with friends and roommates and enjoy!

Traditionally, eggplant parmesan is served over pasta, so feel free to pair it alongside your favorite pasta for a satisfying meal. You can also lighten it up a bit by serving it alongside some sautéed vegetables. It’s up to you!

Let me know what you thought of this recipe by tweeting to @JenMorgan94 or @MessiahPulse – I can’t wait to hear your feedback!

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Jen Morgan, Columnist 
Jen is a senior journalism major from Boston. She loves makeup, puppies, cookies, tattoos and magazines, and will never turn down a trip to Sephora or Starbucks.

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