Skillet Eggplant Parm (Gluten Free & Low Carb)

My mouth is totally watering as I write up this post. Eggplant parmesan is one of my favorite feel good foods, and I just so happen to have a best friend who makes the best variation on the planet. However, while the sauce is healthy, not much else in it is—so I have to save her recipe for those indulging cheat meal rewards. That doesn’t mean I can’t enjoy delicious eggplant parm though…so I got busy experimenting in the kitchen until I created the perfect healthy version.

One of my tricks is a cast iron skillet. There’s a scientific explanation for how it adds in all this extra yummy flavor that you can google…or just trust me on this!

What you need:
* 1 Eggplant
* I can (14 Oz) fire roasted tomatoes
* 1 c diced mushrooms, I used organic button
* 1 c chopped onion
* 1 c fresh grated parm, organic if you can. *Sub nutritional yeast if you’re avoiding dairy
* 1 garlic clove, minced or fine chopped
* 1 lb organic ground turkey
* 2 tsp chopped parsley, or dried if you don’t have fresh. Save a little extra for garnishing the top.
* 1 tsp dried basil (heavy tsp)
* 2 tbsp EVOO or avocado oil, you could also use palm shortening
* Salt/Pepper to taste

Bonus add-in:
Thin sliced zucchini layers either on top of eggplant or in separate rows.

What you do:
Preheat your oven to 400 and heat your cast iron skillet over medium heat on your stove top.

Using a mandolin, slice the eggplant into thin strips.

In a large bowl, add the canned tomatoes, mushrooms, onions, seasonings, half the parm, and garlic and stir it up. Set aside. Pour 1 tbsp of oil in your skillet and add the ground turkey. Cook it until there’s no more pink then remove from skillet. There should still be some juices on the bottom, add the other tbsp of oil and (using an oven mitt) swirl the skillet around so the oil/juice spreads evenly. Then add a layer of sliced eggplant. I double it up so there are no gaps (you should use about half of it). Spoon in half the tomato mixture, then half of the cooked ground turkey. Now it’s time to add the rest of the eggplant, spreading it evenly, then the rest of the tomato mixture, and finally throw in the rest of the turkey. Sprinkle the remaining parmesan on top and put it in the oven. Bake at 400 for about 30-40 minutes. It should be nice and bubbly when you take it out.

I served mine with a big handful of raw spinach. Absolutely relish!

Do you love eggplant parm? What are some healthy ways you’ve tried it?

 
P.S. Here’s a copy of my free eBook: 5 Foods To Help You Lose Weight Naturally.
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