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Eggplant Parmigiano

Eggplant Parmigiano!

Reading ingredient labels is incredibly important for recipes that consist of jarred or boxed items. For example, jarred marinara sauce typically includes added sugar, which is unnecessary, because tomatoes are already sweet enough. Look for brands that have
no added sugar listed in the ingredient label, as well as has less than 5 grams of sugar.

The next item to pay close attention to is breadcrumbs. I prefer the Trader Joes Organic Breadcrumbs because of its simple ingredients. It’s made with organic whole wheat flour which is high in fiber and protein. Stay away from brands where the first 5 ingredients are hard to read and unfamiliar to you.

Organic Trader Joes Breadcrumbs Ingredients: whole wheat flour, evaporated cane sugar, sea salt, organic yeast

Lastly, know your Oils! Many oils like canola and vegetable oils are unsafe for cooking as they release cancerous toxins once they have hit a certain smoke point. Olive oil is  not recommended for high heat cooking as it has a low smoke point and burns fast. I
recommend Grapeseed and Avocado oil for high heat cooking, as its smoke point
is 520°F.

Meat Sauce

1 Jar Trader Joe’s Organic Marinara Sauce

1 LB Ground Turkey (meat optional)

3 Garlic Cloves chopped fined

1 teaspoon of garlic powder

1 teaspoon of onion powder

½ teaspoon of oregano

½ teaspoon of basil

¼ teaspoon of red chili flakes

½ teaspoon sea salt

½ teaspoon of black pepper

1 teaspoon Worcestershire sauce

 

Eggplants

2 Medium Eggplants sliced ½ inch

½ cup of Trader Joes Organic Breadcrumbs

3 eggs

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of basil

½ smoked paprika

¼ teaspoon of sea salt

¼ teaspoon of black pepper

1 ½ cups Grapeseed oil

 

Toppings

Grated Parmigiano Reggiano Cheese

Fresh Chopped Basil 

Steps:

Spread sliced eggplants on baking sheet and sprinkle slightly with sea salt to release moisture. Set aside.

On medium heat, drizzle olive oil into pot and add chopped garlic. Stir for about 15 seconds, allowing the garlic to fragrant the oil. Remember not to let garlic BURN. Add ground turkey and spices. Cook meat until brown. Pour in marinara sauce and add
Worcestershire sauce. Stir.

Note** At this point, ½ cup of red wine would be an amazing addition to the sauce. Open a bottle and pour into sauce. (optional)

Turn heat down to low and let sauce simmer for 15 minutes.

Next, place paper towels on top of eggplant and press down to absorb excess water. Heat grapeseed oil in skillet on medium high. In a mixing bowl, crack 3 eggs and add spices. Whisk eggs until well scrambled. Pour breadcrumbs onto a plate for dipping.

Dip eggplant into eggs, allowing excess yolk to run off before tossing the eggplant into the breadcrumbs. Coat the eggplant thoroughly with breadcrumbs and safely place it into the heated oil. Cook each side for 2 minutes or until golden brown. Lay
cooked eggplants on paper towels to absorb excess oil.

Preheat oven to 375 degrees.

In casserole dish, ladle a cup of meat sauce. Layer eggplant on top and
sprinkle a hand full of Parmigiana Reggiano Cheese. Perform these 3 steps for a
second round. For top layer, ladle the remaining meat sauce and top with
cheese. Sprinkle fresh basil on top. Bake uncovered for 30 minutes or until
cheese is melted and golden.

 

Once done, let it cool for 5 minutes. Garnish with fresh basil and serve!

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