The BEST Low-Carb Eggplant Parmesan + Our Toddler’s Surprising Reaction During Dinner!

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This Eggplant Parmesan recipe is so light and tasty! I like to roast my eggplant instead of breading and deep frying. Cooking it this way makes this comfort food much healthier! And it’s actually keto-friendly and gluten free too.

Recipe Ingredients:
•4-5 eggplants
•Your favorite tomato sauce (28-32 oz)
•8oz bag shredded mozzarella
•1 lb sliced mozzarella
•Grated Parmesan Reggiano cheese
•Fresh basil, sliced into ribbons
•Olive oil
•Salt and pepper

Recipe Steps:

1) Slice the eggplant into 3/4 inch thick rounds
2) Place in a single layer on paper towels and salt each side
3) Let it sit for about 1 hour to sweat out water
4) Pat with paper towels to soak up any excess moisture
5) Preheat oven to 400 degrees
6) Place the eggplant on a lined baking sheet in a single layer
7) Brush eggplant slices with olive oil and sprinkle with pepper on both sides
8) Roast in the oven for 35 minutes
9) Turn your oven down to 350 degrees
10) In a 13×9 baking dish, layer the sauce, eggplant, basil and cheeses
11) Make sure the final top layer is cheese
12) Bake in the oven at 350 degrees for about 40-45 minutes until sauce is bubbling and the cheese is melted and slightly browned on top
13) Let rest for 5-10 minutes before serving

#toddlers #family #dinner #eggplant #eggplantrecipe #eggplantparmesan #cooking #ketorecipes #glutenfree

Hey fam today I’m going to show you how I make my lighter version of eggplant Parmesan it’s so delicious and easy to make and it’s just a lighter version that tastes just as comforting you’re going to love it the key is I roast my eggplant and I don’t fry it so let me

Show you how I do that and we’ll show the family eating dinner too I mean take take a look take a look at that it’s delicious hope you like cheese I start by slicing four or five eggplants I cut them into rounds about a/ an inch to 3/4

Of an inch thick then I plac them in a single layer on paper towels spread them all out and sprinkle them with salt I do this to get a lot of the moisture out of the eggplant before I roast it and I flip them over and salt the other side

Too after I salt both sides I let them sit for about an hour on the paper towels after about an hour you can see the water being drawn out of the eggplant by the salt you can see the little beads of water on the eggplant it’s kind of crazy it looks like it’s

Sweating and this helps the eggplant roast a lot better then I take paper towels and just get all the moisture off of the eggplant before I put the olive oil on use good olive oil I’m using Greek olive oil here I brush both sides of the eggplant with the olive oil and

Be generous with it because the eggplant is going to absorb a lot of that and you really want it to be tasty and roasted nicely then I sprinkle the eggplant with brown black pepper then I do the same thing on the other side so I flip it

Over I coat with olive oil and then I sprinkle with more pepper normally when you’re roasting veggies you’d also want to add salt but since I already salted the eggplant to get the moisture out I don’t want to add more salt now it’s ready for the oven I’ve already

Preheated my oven so it’s at 400° so when I place it in the oven I set the timer for about 35 minutes and you don’t need to flip it okay my eggplant is in the oven right now and while I have this down time I want to

Tell you about this sponsor of this video June’s Journey it’s a free to download game and I absolutely love playing it once Sophia goes to bed or while things are cooking in the oven it’s my favorite thing to do like a me time activity it’s relaxing but it’s

Also very entertaining you find hidden objects in these beautiful scenes and it actually helps you uncover a mystery about June’s family super super entertaining so check it out it’s free to download you can download by clicking the link Below in my description or you can scan the QR code on the screen it’s

For IOS and Android mobile devices and if you have a PC you can play on Facebook games so definitely check out June’s journey to help June solve the mystery you find hidden objects in these beautiful scenes oh there are those golf clubs one of my favorite things to do in

June’s journey is actually organize and decorate my Island it’s so much fun the organizer and me loves it and you can collect different flowers and different buildings and and remodel your Mansion so it’s definitely a fantasy and a dream world and it’s beautiful and so much fun

To play June’s journey is set in the 1920s so everything in the game is really glamorous and fun right now I’m moving this piano to make room for the party going on behind my Mansion I just took the eggplant out of the oven it’s soft and sweet and roasted beautifully

Now we’re going to chop up some fresh basil this actually makes the dish taste so delicious so I would definitely suggest using fresh basil a little thing I like to do when I chop basil is pile the leaves on one another and then roll it

Up and it just makes it easier to slice into smaller pieces by cutting it this way I get strips of Basil which is really nice for this dish I assemble the whole thing in a 13 by9 baking dish for this dish I use my favorite Jarred sauce

Mids but you can use whatever sauce you like and I like to have all the ingredients ready for assembly so I have my fresh chopped basil I use shredded mozzarella I’m also going to be using one pound of sliced mozzarella that’s really good in this dish and of course the star of

Cheese’s grated Parmesan regano now I take my sauce make a thin layer on the bottom of the dish spread it out evenly then I take the roasted eggplant slices and start with my base I’d like to put about four across depends on how big your eggplants are and you can just

Squeeze them together and then I’ll put the little pieces in between I like to sprinkle the basil right on top of the eggplant it gives it such a delicious fresh flavor then sprinkle with Parmesan cheese then I use the sliced mozzarella to make a single layer on top of that parmesan

Cheese on top of that layer of cheese I add another layer of sauce spread it out evenly and make sure to get to the edges that’s really important then I add another layer of roasted eggplant on top of the sauce squeeze them in there then it’s time for more fresh

Basil another sprinkle of Parmesan cheese then for this layer of mozzarella I use the shredded mozzarella sprinkle that on don’t be shy then I tap that cheese with a thin layer of sauce spread it out again to the edges then I’m going to add my final layer of

Eggplant usually depending on the size you can fit about four across on a 13×9 baking sheet but as long as as you do a single layer it should be good then what I typically do is press down lightly on the eggplant just to pack it in then

It’s time for the final sprinkle of fresh basil then use the rest of your sauce whatever you have left spread it out thinly on top of that basil and eggplant then I sprinkle parmesan cheese on top of the sauce and finally a layer of sliced mozzarella the sliced mozzarella is key

For getting a good cheese pool then I top with the rest of my shredded cheese make sure to get it all out of the bag then I give one last sprinkle of Parmesan this allows it to really Brown nicely in the oven I have some leftover eggplant so depending on the size you

Might only need four instead of five now the dish is all assembled look at these beautiful layers so excited now it’s ready for the oven my oven is preheated at 350° and I’m going to set a timer for 40 minutes uncovered after 40 minutes it should look like this and be bubbling

And delicious and brown on the edges M I cannot wait to eat this and even though I can’t wait it’s a good idea to let the eggplant parm rest for about 10 to 15 minutes before you put into it so seam some green beans as a side I season them

With extra virgin olive oil and pink Himalayan salt okay it’s been about 15 minutes the eggplant is rested now so time to cut into it the first piece is always the hardest but as you can see there’s a lot of cheese it seems like it’s going to be heavy but because we

Didn’t bread and fry that eggplant the dish is actually super light the eggplant is still hot we’re letting it cool Andrew likes it I do Alexander likes it I do what are you doing guys it’s a little steamy so Sophia is just eating green beans now no I want to

See just turn it around oh turn it around you want to see yourself yeah how about purple ones purple I it is a purple eggplant no the other purple egg well M Mama cut it up and I baked it so the purple eggplant is in the baking dish

So you should try it right with your fork it is very good how about a bites will you try one how is it honey it’s delicious a is that your second dish it is okay second piece Sophia did you like it I don’t like it I hope you enjoyed

Having dinner with us and seeing how I make my lighter version of eggplant Parmesan and definitely check out June’s Journey you can download it by scanning the QR code on the screen or check out the link in my description below it’s free to download on IOS and Android

Mobile devices and if you have a PC you can play on Facebook games it’s so much fun I love playing it so definitely check it out