The other day I made eggplant fries but saved 3, 1/2" thick slabs from the fat end of the fruit for this. I made my mistakes today and the following recipe is the corrected version. What did I do wrong? What did I change for the posted recipe? I cooked the entire dish in the toaster/broiler, the eggplant being in a raw state. It'll be more foolproof if the slabs are cooked first and the T/B just used for the final warming and melting of the cheese. The picture is from the extended baking time required to cook the eggplant.
I also used the 3 slabs of eggplant and for me that was one slab too much. The recipe reflects the new amount. Could you use more? Maybe make enough for an entire family? Of course! In that case I would use it as a side dish since it has very little meat. But that could be easily corrected and it would give even more flavor to the dish.
While it's keto folks not on keto will still find it tasty. It's also much easier to make than the traditional version that gets flipped in egg wash, breaded, fried, and then assembled.
Keto Eggplant Parm, single serving
A Brian original recipe. But OK, just how original can eggplant parm’ be? Heck, I didn’t even use parmesan cheese the first time and it was still tasty.
This goes together incredibly fast and the result is very good.
Ingredients:
2, ˝" thick round slabs from a medium size eggplant, peeled or not, the skin is edible
Slices of domestic provolone, mozzarella could be substituted
EVOO (extra virgin olive oil)
Sauce (I use pizza sauce because it comes in small jars and I think it has more flavor than marinara sauce. Whatever you use just check the carbs. Some sauce has sugar added and you don't want that.)
Thin sliced pepperoni
Parmesan or romano cheese (used sparingly)
Equipment needed:
oven safe single serving dish
Directions:
Precook the eggplant and allow to cool. Sauteed in EVOO works fine, or in the same toaster broiler you’ll use for the dish; bake, broil, or air fry it. Mist or brush with EVOO first though.
Preheat your toaster broiler. If baking set it to 350°. If baking with convection 325°.
Take your single serving baking dish and put a small amount of EVOO and sauce in the bottom. Layer in some pepperoni. Put a slab of eggplant on top of that. Put a few tablespoons of sauce on and a slice of cheese, some aged cheese if you want that. Layer some pepperoni on that and another slice of eggplant. More sauce, cheese, aged cheese, pepperoni, and finish with a last slice of cheese. More sauce and make sure it covers the last slice of cheese. If desired push more slices of pepperoni between the dish and the slabs of eggplant.
Bake on a baking tray to prevent a mess if the dish should boil over. Bake long enough to heat through and melt the cheese, 20-30 minutes. But be aware that cooking temp’ and time might be different in your T/B. Toward the end of baking if you'd like to add another layer of cheese, shredded or grated, on top of the dish and brown it to please the eye that would work fine.
Notes: If you’re on a salt restricted diet the pepperoni and aged cheese has enough salt for the dish. If you aren’t you might want to add a bit of salt to the eggplant in the precooking step.
What do I serve it with? A glass of red wine is good. It’s a pleasant little meal for a light eater. Big eaters would find that it makes a veggie side for something else. Maybe pasta.
The eggplant itself is about 6g of carbs (100g) and check your sauce to figure out what it has for carbs. When I made this the entire dish was well under 20 grams of carbs and low sodium too.
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Originally Posted by Traffer
