Eggplant parmesan
Roasted rather than breaded and fried, which sounds like the compromise version and is not — without the crumb the eggplant actually tastes of eggplant, and it stops the whole thing turning to sponge.
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Ingredients
For the whole dish · serves 4
- Eggplant1¼ lb
- Mozzarella8½ oz
- Parmesan3 oz
- Canned diced tomatoes11 oz
- Olive oil2½ fl oz
- Garlic cloves4
- Basila large handful
- Sea saltto taste
Served with
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+4g net · 65 kcal · 20 min · together 13g net, 550 kcal
Method
6 steps · 70 minutes
- Slice the eggplant a half inch thick, salt it, and leave it 30 minutes. Rinse and dry it properly.
- Salting is not about bitterness, whatever the old books say. It collapses the cells so the slices absorb far less oil.
- Roast the slices in the oil at 425F for 25 minutes until they are floppy and browned at the edges.
- Cook the tomatoes down hard with the garlic until the sauce is thick enough to hold a line drawn through it. Watery sauce is what makes this dish soupy.
- Layer eggplant, sauce, torn mozzarella and basil, twice, with the parmesan on top.
- Bake 25 minutes at 400F, then let it sit 15 before cutting. Straight from the oven it will not hold a slice.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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