Yes! Our Patients in our Philadelphia Medical weight loss program can eat Eggplant Parmigiana and still lose weight. This why our patients tell us we are the best medical weight loss program in Philadelphia and Bucks County, PA. Because you can eat delicious food that is normally not considered diet food and still lose weight. My wife took my Great-Grandmother Virginia’s eggplant parm recipe and made it low carb. And I have to say it tastes better than my Great-Grandmother’s.
So If you miss eggplant parmigiana – well, now you can eat it again. This is not a quick-to-fix meal, but if you can find the time to do it, you will be rewarded. You can serve it with my wife’s Superb Rolls or Intense Garlic Bread Surprise..
Eggplant Parmigiana has only Carbs per serving 9.5 grams of carb. Should serve 6.
- 2 medium-size eggplants, peeled (about 18 ounces)
- 4 ounces shredded whole-milk mozzarella cheese
- 5 ounces grated Parmesan cheese
- 4 ounces shredded Swiss cheese (or very thinly sliced)
- 6 Tablespoons tomato paste
- 1 ½ cups dry white wine
- ½ cup water
- salt to taste
- freshly ground black pepper to taste
- 2 eggs, beaten
- ¾ cup bread crumbs
- ½ Teaspoon garlic powder
- ¼ cup olive oil or coconut oil (more if needed)
- 4 Tablespoons butter (1/2 stick), (optional)
Butter or oil a 2-quart baking pan or ovenproof casserole dish. Cut the eggplant into ½-inch-thick slices. (Read about eggplant on page 220.) Set out the cheeses and have ready. Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender). Season with salt and pepper.
Set out two shallow bowls for the beaten eggs and the bread crumbs. Mix the crumbs with garlic powder and salt. Dip each slice of eggplant first in the eggs, then in the bread crumbs. Coat well. Put the coated slices on a platter.
Heat a large, heavy skillet over medium-low heat. Heat the olive oil. Cook the eggplant slices in the hot oil until golden brown on each side. Do not crowd the slices; you need to be able to turn them. Preheat oven to 350ºF when you are about halfway through cooking the eggplant. Drain eggplant on paper towels. Transfer the cooked slices to a holding plate until all slices are cooked. Note that these bread crumbs tend to darken faster than standard bread crumbs. Reduce heat if needed to keep the slices light golden in color.
Build the eggplant parmigiana. Put a layer of eggplant (about half) in the bottom of the casserole dish. Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished casserole. Pour about half of the sauce over the cheeses. Add the next layer of eggplant slices and repeat the process. Pour the rest of the sauce on top. Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese. Dot with butter. Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown.
This this is so delicious and it brings back memories of when I was a young boy enjoying a Sunday dinner with my entire family from my Mom and Dad, Brother and Sister, all of my cousins, Aunts Uncles and Grand parent and Great-Grand parents too.
So hopefully this will become a favorite of your family. And don;t forget the red and white checkered table cloth lol.
In our medical weight loss program in Philadelphia and Bucks County PA. We believe that losing weight should be easy and fun. You should be able to enjoy eating delicious food.
It seems that are life revolves around food. When we are happy and we celebrate we eat and when we are stressed we eat. So to me enjoying good food is as much a part of life as breathing. That is why we give you healthy versions of foods that are normally fattening and loaded with calories.
If you are looking to enjoy life and still lose weight call us and let us help you lose weight while still enjoying the joys of life.
Our medical weight loss offices are located in Philadelphia and Bucks County PA
Call us at 215-821-7736 to schedule you consultation.