This recipe is very different than the eggplant parmesan you are used to. There is no breading or frying. This eggplant parmesan, is a low carb Italian inspired recipe you can feel good about eating as the eggplant is grilled for nice flavor and smokiness. Then, I layered the parm slices with a slice of tomato, fresh grated parmesan, fresh herbs, and chicken sausage crumbles (use whatever sausage type you like but I found it layers better by removing it from the casing). I finished the eggplant in the oven to help melt the parmesan and meld the flavors together. This eggplant stack is like a low carb hybrid of Eggplant parm and lasagna (think of the eggplant as the substitute for the lasagna noodle!). I served this on top of a bed or arugula drizzled in balsamic and olive oil and sprinkled with additional sausage crumbles. This made for a beautiful, 3-dimensional presentation that is light, yet filling and satisfies the craving for an Italian inspired meal.
Ingredients (serves 2)
- 1 large eggplant, thinly sliced into rounds
- 1 lb sausage, removed from casing
- 1 large tomato (you can substitute the tomato slices for tomato sauce, using the sauce will make it easier to layer, however you can’t beat a fresh heirloom tomato!)
- 1 sprig fresh basil and oregano
- Parmesan cheese- for grating over each eggplant slice
- olive oil, for drizzling over the tomatoes and eggplant and arugula
- sea salt, to taste
- fresh ground pepper
Grill eggplant on a medium high grill (350-400 degrees) until the slices are soft and nice charmarks have formed. Remove from the grill and let cool. Meanwhile, cook the sausage in a skillet until it is cooked through and the juices run clear.
Now, start layering your “eggplant stack”. Start with an eggplant round, then add a slice of tomato, a drizzle of olive oil, salt, pepper and now grate about 1tbsp of parmesan on the top. Now add crumbled sausage. Repeat with another round of eggplant, tomato, herbs, olive oil, parm, etc. Top with a final (3rd) eggplant round and cover in grated cheese. Bake in a 350 degree oven for 10 minutes or until the parmesan has melted.
Set on top of a bed of arugula drizzled in olive oil and balsamic and add the remaning sausage to the arugula salad. Serve with a nice red wine and you have an Italian inspired meal that you can feel good about eating! *No carbs, minimal dairy- aged cheeses have no lactose. How do you like your eggplant?