Spiral Eggplant Parmesan
Quick and easy low-carb eggplant parmesan style main dish that is ready in minutes, minimal ingredients, fresh tasting, cheesy and delicious.
When I’m looking to make a really quick meal that tastes great and uses minimal ingredients, I make this deliciously cheesy low-carb version of eggplant parmesan.
This no-fuss recipe will have you eating in minutes.
Add chicken meatballs for a protein-packed meal.
Simply spiral slice Japanese eggplant, heat sauce in a skillet, toss it around, and top with cheese.
Yep, it’s that simple!
Look for more of my low carb recipes here.
Why Japanese eggplant?
Regular eggplant is often really large and harder to spiral slice, it has a thicker more bitter skin and has more seeds. By using Japanese eggplant you simply slice off the ends to make them flat, slice the long Japanese eggplant in half and you’re all set. Set it on a spiral slicer and turn the handle.
What if I don’t have a spiral slicer?
Use a sharp knife and slice the eggplant as thinly as possible, use a mandolin slicer or dice it.
I love my spiral slicer, I use it often for zucchini as well, it makes eating low-carb easier as the food is cut in a way that resembles noodles. Use the flat slice blade for the eggplant.
I have lots of fun options for pasta alternatives here and sauce recipes too check them out here.
How else can I slice the eggplant?
Use a Mandoline slicer, use a knife and dice the eggplant, cut into thin disk shapes.
Putting this dish together is simple:
Once the sauce is hot, toss the eggplant to coat it well. Allow it to heat the eggplant, then top with mozzarella cheese and Romano or parmesan cheese and either place a lid on top for 2 minutes or place an oven-proof skillet in the oven under the broiler for 2 minutes on high to melt the cheese nicely. You could also place it on a sheet pan and place it under the broiler as well.
If you aren’t eating low carb, to it all onto a nice baguette of bread for an easy eggplant parmesan sandwich.
If you like it extra saucy, add some hot sauce on top.
If I don’t like eggplant what else can I use?
Zucchini is a good substitute for eggplant in this recipe.
Get more low-carb info HERE!
Get my FREE Low Carb guide here.
If you really want to do a deep dive and learn all about how I eat low carb, how I lost 35lbs and so much more like recipes, a shopping list, and what to eat when you go out check out my Low-Carb Ebook here.
Spiral Eggplant Parmesan
Ingredients
- 1 Japanese eggplant
- 1 cup marinara sauce store bought or homemade
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Romano/ Parmesan Cheese
Instructions
- Remove the ends from a Japanese eggplant and cut it in half.
- Spiral slice the eggplant.
- In a medium skillet heat the tomato sauce, and add in the spiral-sliced eggplant.
- Add mozzarella cheese and top with Romano/Parmesan cheese and place a lid on top to melt for 2 minutes or broil on high for 2 minutes until melted.
Notes