Eggplant Parmesan

Here is one of my favorite recipes that I have made over and over again.  It is gluten-free, low-carb, vegan and delicious! 

Eggplant Parmesan
From: The Sonoma Diet Cookbook

A wonderful gluten-free vegetarian dish that includes layers of vegetables with marinara sauce mixed with herbs and Parmesan cheese. 

Prep: 15 mins  /  Bake: 20 minutes + 30 minutes  /  Stand: 10 minutes  /  Oven: 375  /  Makes: 8 servings

Nonstick Olive Oil Cooking Spray

2 medium eggplants

2 tablespoons extra-virgin olive oil

6 cloves garlic, minced (1 tablespoon minced)

3 tablespoons chopped fresh thyme, oregano and/or majoram

3 cups purchased marinara sauce

3 tablespoons chopped fresh basil

1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

1/2 cup grated Parmesan Cheese

1.  Preheat oven to 375 degrees.  Coat two large baking sheets with nonstick cooking spray; set aside.  Trim ends from eggplants and discard.  Cut eggplants crosswise into 1/2-inch thick slices.  Arrange eggplant slices in a single layer on prepared baking sheets.  In a small bowl combine olive oil, garlic, and thyme.  Drizzle over eggplant slices.  Bake for 20 to 25 minutes or until tender but still intact. 

2.  Coat a 2-quart rectangular baking dish with nonstick cooking spray.  In a medium bowl combine marinara sauce and basil.  In another medium bowl combine mozzarella cheese and Parmesan cheese.  Spread 1/2 cup of the sauce in the prepared baking dish.  Top with one-third of the eggplant slices, overlapping if necessary.  Top with one-third of the remaining sauce and one-third of the cheese mixture.  Repeat layers twice, starting with eggplant and ending with cheese.

3.  Bake, covered, in the 375 degree oven about 30 minutes or until heated through.  Uncover; let stand for 10 minutes before serving.

Nutrition facts per serving:  196 cal., 11g total fat, 18 mg chol, 644 mg sodium, 17g carbo., 6g fiber, 10g pro.

If you are a wine drinker, The Sonoma Diet Cookbook suggests pairing Chianti wine with this dish.

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Directions with Pictures:


Cut eggplants crosswise into 1/2-inch thick slices.

Arrange eggplant slices in a single layer on prepared baking sheets.

 In a small bowl combine olive oil, garlic, and thyme.  Drizzle over eggplant slices. 

Bake for 20 to 25 minutes or until tender but still intact. 

 In a medium bowl combine marinara sauce and basil.  In another medium bowl combine mozzarella cheese and Parmesan cheese.  Spread 1/2 cup of the sauce in the prepared baking dish.  Top with one-third of the eggplant slices, overlapping if necessary.  Top with one-third of the remaining sauce and one-third of the cheese mixture.  Repeat layers twice, starting with eggplant and ending with cheese.

Bake, covered, in the 375 degree oven about 30 minutes or until heated through.  Uncover; let stand for 10 minutes before serving.