Healthy Italian Series: Grilled Eggplant Parmigiana

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In this series of recipes, I take traditional Italian recipes and make them a little lighter and healthier so that you can still enjoy Italian food without the guilt. This version has a smokey grilled flavor that I love and is perfect for low carb diet!

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Healthy Italian Series: Grilled Eggplant Parmigiana

A healthy and delicious version of Eggplant Parm!
Course Main Course
Cuisine Italian
Keyword eggplant, eggplant parmigiana, healthy italian recipes, healthy italian series
Servings 6 People

Ingredients

  • 2 Eggplant
  • 2 28oz San Marzano Tomatoes, pureed
  • 1/2 Onion, diced
  • Handful of Fresh Basil
  • 10 oz Low Moisture Mozzarella, shredded
  • Salt & Pepper to taste
  • Pecorino Romano cheese for sprinkling

Instructions

Sauce

  • Into a large pot, add olive oil and onion. Saute until translucent and then add in pureed tomatoes. Season with salt, pepper and basil. Bring it up to a boil and then lower to a simmer. Cook for 1 1/2 hours, stirring occasionally.

Eggplant

  • Slice your eggplant into rounds that are about 3/4 in thick. Spray with Avocado oil and season with salt and pepper. Grill them on both sides until tender.
  • Place the grilled eggplant on a plate and cover with aluminum foil. It will release some of it water and then you can pat them dry with a paper towel.

Assembly

  • Preheat the oven to 400℉.
  • Into a baking dish, add sauce to coat the bottom. Add a slice of eggplant, some sauce and mozzarella, another slice of eggplant, sauce and mozzarella, and a final slice of eggplant. Top with more sauce and continue until you have used up all the eggplant. Top with more shredded mozzarella and bake for 10-15 mins until the cheese has melted and the sauce is slightly bubbling.

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