Cooler weather has us reaching for comfort food, and this lightened up lower-carb version of Eggplant Parmesan (or Eggplant Pie as Samira calls it) has us ready to go home and cook!
Don’t worry, this isn’t some weird way of sneaking vegetables into your dessert. This eggplant pie is a perfect side dish. Warm, savory, and full of nutrients!
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 medium/large eggplants, cubed
- 1/2 cup fresh basil, chopped
- 1/2 cup shredded Parmesan
- salt and pepper to taste
- 1 egg
- 2 tomatoes, sliced into rounds
- cheese for topping (mozzarella)
Preheat oil in a small pan. Saute onion and garlic on medium heat for 3-4 minutes. Set aside. In a large pot, cover egg plant with water, only covering half-way. Bring to a boil and simmer until all water is evaporated. Using a potato masher, mash egg plant until creamy. Add sauteed onions and garlic, basil, and Parmesan. Mix well and remove from heat. Mix in one raw egg.
In a 10-inch pie dish, spoon egg plant mixture and smooth the top. Top with tomato slices and cheese. Bake at 375 for 20-30 minutes. Allow to cool for 15 minutes before slicing.
Enjoy with your favorite protein and a side salad. Yum!
Recipes developed by Samira Dilles, Certified Personal Trainer and Nutritionist. For more information on meal prep, please contact our Nutrition team at 775.770.3632.