Clean Eggplant Parmesan

I love eggplant parmesan. But the breading and frying do not make a good clean meal. Here is an awesome clean, gluten free alternative to Eggplant Parmesan.

Why Would your Body Benefit from eating this?

Eggplant– A satiating vegetable that is full of fiber, phytonutrients, anthocyanins, bioflavanoids, and polyphenols. What does that mean? It’s full or iron and calcium, shown to help control diabetes and improve heart health. The chlorogenic acid in eggplant fights free radicals (hello cancer) in the body and improves blood cholesterol levels while also being known to be antimicrobial and antiviral. The vitamin K prevents blood clots and improves blood pressure by relieving stress and strengthening capillaries.
Tomatoes- Tomatoes are one of the most phytonutrient rich foods on the planet. Phytonutrients allow for better enzyme function in the body and less oxidative stress (imbalance of free radicals and antioxidants). With over 32% of your daily value of Vitamin C and lycopene, tomatoes are known to improve heart health, lower cholesterol, and fight osteoporosis.
Parsley- The vitamin variety of parsley helps you maintain a strong immune system, along with folic acid that improves blood pressure. Parsley has also been known to help flush excess fluids from the body and has anti-inflammatory properties that benefit people with joint or muscle pain.
Parmesan- Packed with protein, calcium, and vitamin A. Unlike most dairy products, Parmesan has been proven to be more easily digested since it contains trace amounts of lactose.

Clean Eggplant Parmesan

One large eggplant (leave the skin on-that’s where all the phytonutrients are!), cut into discs
Olive Oil Spray
1 tsp. Salt
1 tsp. pepper
1 tbsp. Garlic Powder

2 Large Tomatoes cut into discs
1/8 c. Minced Garlic
1 c. Parmesan Cheese (use 1/4 c. in garlic and onion mixture, save 3/4c. for topping at the end)
Italian Seasoning, to taste
2 tbsp. Olive Oil
1/4 Finely Chopped Onion
Garlic Powder, to taste
Salt, to taste

Preheat the oven to 375 degrees Fahrenheit. Lay eggplant in a sprayed or parchment paper lined baking pan. Spray with olive oil spray on both sides and top with salt, pepper, and garlic powder. It should look like the picture below. Heat in the oven for 20-25 minutes.

Meanwhile mix together in a bowl- minced garlic, parmesan cheese, italian seasoning, olive oil, onion, garlic powder, and salt. Allow to sit while the eggplant is cooking, this allows the flavor to blend.

Remove the eggplant from the oven and lower the temperature to 350 degrees Fahrenheit top with a tomato disc on each eggplant slice. Then layer the onion and minced garlic mixture, and top with remaining parmesan cheese. Bake for 20 minutes, and broil for the last 5 minutes to brown the cheese if desired.

Remove from the oven and allow to sit 5-10 minutes (this is a necessary step! The flavors blend much better and the eggplant sets up nicely)

Enjoy!