My take on the classic Eggplant Parmesan recipe has layers of eggplant, low carb Marinara sauce and an added ingredient of goats cheese for extra flavour.
This baked Eggplant Parmesan recipe is delicious warm and I think, better cold the next day. I do actually prefer this cold the next day with a salad. However, the big problem is not eating it all once it is out of the oven.
The addition of the goats cheese gives this baked eggplant Parmesan dish an added layer of flavour. Since this recipe was originally my 200th post back in 2011, I am not sure why I added this to it, but I’m glad I did. It was now time to revisit this recipe and take better photos.
I had forgotten how much I enjoy this baked eggplant Parmesan and it too a LOT of self control not to eat the whole dish before the Chief Taster came home that day. During my second helping I did ponder on whether I could make something else for him, just so I could have this all to myself. Perhaps tell him I had just had a salad that day and I was laying on the sofa, unable to move because I had exerted myself cooking his dinner. It did cross my mind.
Eggplant slices are coated with a mix of oregano and almond flour. I used a low carb Marinara sauce but did not drown the eggplant slices in it. As the dish cooks with the bubbling cheese, the sauce spreads and I wanted to be able to cut clear slices without too much sauce oozing out.
For this recipe I cut the eggplant slices into circular rounds rather than long strips. It doesn’t make any difference which way you slice the eggplant but the circles were easier to cut and serve. You could overlap them as you are assembling the layers too. If you want a chunky sliced section when serving, then use strips. If you want something that is easier to remove from the pan, try circles.
I’ve also made this dish with zucchini but since that was many years ago. That’s another one to revisit and take better photographs before I re-share it with you!
A few things to keep in mind when making this Baked Eggplant Parmesan:
- Feel free to omit the goats cheese. Either leave it out or replace it with another cheese such as Cheddar Cheese. Feta cheese might be an interesting variation.
- If you don’t make your own low carb Marinara sauce, cheat with a bottled sauce but make sure it is a low sugar one.
- If you need your meat, add cooked minced beef to the layers.
- Let the dish sit for at least 15 minutes before serving so the liquids that were released during cooking have time to settle. Plus hot tomato sauce and cheese will burn your tongue!
- Try a slice cold the next day. Trust me.
- 2 Eggplants medium
- 1 cup Almond flour
- 1 teaspoon Oregano dried
- ½ teaspoon Salt
- 1 Egg beaten
- 1/4 cup Olive oil you may need more for frying
- ¾ cup Marinara sauce
- 1 cup Parmesan cheese grated
- ½ cup Goats cheese soft or sliced
- ½ cup Mozzarella cheese grated
- Slice the eggplant into either circular rounds or strips, about 1 cm width.
- Combine the almond flour, salt and the oregano in a bowl.
- Dip the eggplant slices into the beaten egg, then into the almond mixture.
- Heat the oil in a frying pan on a medium heat.
- Gently fry the eggplant on both sides until golden brown. Repeat for all slices.
- Preheat the oven to 200C/400F degrees.
- In a baking dish, put a layer of Marinara sauce on the bottom, then place a layer of the fried eggplant slices on top.
- Add a layer of goats cheese and sprinkle half the Parmesan.
- Repeat the layers of eggplant, Marinara sauce, goats cheese and Parmesan
- Top with the grated Mozzarella cheese.
- Bake in the oven for about 15-20 minutes.
- Rest for 15 minutes.
- Eat and enjoy!