Tag: diet eggplant parmesan

Roasted Eggplant Parmesan

This is one of my favorite recipes of all time. Not only is it low carb, gluten free, and unbelievably delicious, it’s also quick and easy – no breading required!

I posted a similar recipe back in 2012, where I went light and healthy using feta cheese and tomatoes. It’s one of my most popular posts on the blog, and for good reason. It may be dietetic, but it still hits the spot to curb your calorie cravings.

This more authentic version of roasted eggplant parmesan stays true to the cheesy goodness of the original. It’s packed with grated parmesan and mozzarella cheese, but leaves out the frying and breadcrumbs for a guilt-free dish that’s as good as it looks!

With Passover soon approaching, I thought this would be the perfect time to post a gluten free dish that’s just right for the intermediary days of the Chag. If you’re like me and you don’t eat matza pizza, this is the perfect way to enjoy a cheesy dish that’s not gebroks (dishes that allow for matza to absorb liquid). Thankfully, Natural & Kosher parmesan and mozzarella are kosher for Passover so you can prepare this dish without having to search for the afikomen (ie. look very far!). If you’re not a fan of eggplant, read on for other cheesy gluten-free ideas, you’ll be sure to find one that suits your fancy!


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

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roasted eggplant parmesan with feta

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Roasted Eggplant Parmesan with Feta

I always wondered about the name for the dish eggplant parmesan. Parmesan isn’t exactly the prominent ingredient, it’s not even called for in some recipes. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. Parmesan or not, it’s definitely one of my favorite dairy dishes, but having just finished the Chanukah fry-fest, I decided to come up with a healthier version.

Last year, I posted this recipe for roasted eggplants stuffed with Israeli salad, roasted chickpeas and techina. It’s one of my favorite ways to enjoy eggplants! I eat it pretty often though, so I decided to invent a new roasted eggplant dish. That’s how this Middle Eastern twist on eggplant parmesan came about. I broil the eggplants for delicious smokey flavor and stuff them with marinara, tomatoes, a little breadcrumbs and finish it off with light feta cheese. Although it tastes nothing like the original, it’s a delicious light and healthy lunch that’s a perfect start for the New Year!

Looking for more healthy recipes? Check out the Shine Supper Club. They’re sharing healthy recipes to get your New Year off to a fresh start!

1 year ago: green guacamole
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