Eggplant Parmesan is one of our favorite recipes in David Ludwig’s ground-breaking diet plan called Always Hungry. If you are interested in shedding a few pounds – and inches – Dr. Ludwig’s healthy eating lifestyle might be the diet for you. It incorporates many of the features of the Mediterranean diet.
One of our favorite recipes is Eggplant Parmesan, which I believe is a healthy alternative to Lasagna. The eggplant and zucchini slices are a far healthier substitute for pasta and we cut down on cheese by adding extra-firm tofu. Many will argue that tofu has no taste. I agree, but when paired with other great flavors you won’t miss the extra carbs.
Eggplant Parmesan (a healthy alternative to Lasagna)
- 1 medium eggplant (about 1 pound) cut into ¼-inch rounds
- 4 teaspoons extra virgin olive oil
- ¾ teaspoon salt (extra based on saltiness of marinara sauce)
- 16 ounces extra-firm tofu drained and gently pressed with an absorbent towel
- ⅙ teaspoon ground black pepper
- 1 cup grated mozzarella cheese
- 1 cup ricotta cheese
- 1 large zucchini cut into ¼-inch rounds
- 2 cups marinara sauce (no added sugar) – I recommend Rao's Marinara Sauce
- ¼ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- Preheat the oven to 425°F
- Brush the eggplant with the oil and arrange the rounds in a single layer, or slightly overlapping at the edges, on a large baking sheet (or two, if necessary). Sprinkle with ¼ teaspoon of the salt. Roast until tender 12 to 15 minutes. Remove from the oven but leave the oven on.
- Meanwhile, crumble the tofu into a large bowl with the remaining ½ teaspoon of salt and the pepper. Combine well. Stir in the mozzarella and ricotta until well mixed.
- Cover the bottom of a 9 x 12-inch baking dish with ¾ cup of the marinara sauce. Top with half the basil, then half the roasted eggplant, half the zucchini, and half the mozzarella mixture. Repeat by topping with another ¾ cup of the marinara sauce and the remaining basil, eggplant, zucchini, and mozzarella mixture. Top with the remaining tomato sauce and sprinkely evenly with the Parmesan.
- Roast until the eggplant is soft, the casserole is bubbling throughout, and the Parmesan is golden brown on top, about 30 minutes. Serve warm