Eggplant Parmesan Bowl

I’ve had fun fixing meals lately that are layered in a bowl.  Probably a bit of a fad thing but I’ve found several combinations that we like.  I usually use a variety of vegetables, a protein, and sometimes a sauce of some kind.  When I’m cooking for just the two of us, I serve our food restaurant style.  Saves on serving dishes and seems easier all around.  With the “bowl meals” sometimes the base is couscous, or quinoa, or rice.  In this recipe the base is polenta.  My friend Jane came across this recipe today and texted it to me.  She thought it was something I would like.   I happened to have all the ingredients.  At our house we love polenta.  We love eggplant.  And we love anything with tomatoes.  I make eggplant Parmesan fairly often and usually serve it with pasta.   This recipe changed things up a little from traditional eggplant Parmesan.  I modified the recipe as I prepared the dish tonight but felt it needed to be changed up just a bit more.  My ingredient list incorporates my changes.  I felt it needed more sauciness and more seasoning in the cheese/breadcrumb mixture.  But we loved it and had second helpings.

The recipe called for canned cherry tomatoes.  I have personally never seen canned cherry tomatoes but they did give a pro tip for substituting fresh cherry tomatoes.  The recipe called for 1 pint of fresh cherry tomatoes, 2 T tomato paste and 2 T of water simmered together until the tomatoes begin to wilt.  I recommend doubling the amount of tomatoes to 2 pints and doubling the water to 1/4 cup.  Two tablespoons of tomato paste is plenty.  I almost always buy small heirloom tomatoes and those worked just fine.

Ingredients:

2 (13.5 oz) cans of cherry tomatoes OR the fresh tomatoe substitute above

2 T fresh basil leaves

1 tsp fresh oregano leaves

1 T each of dried basil and oregano

1 tsp garlic powder

3 T kosher salt, divided

fresh ground pepper

1-2 eggplants cut into 1 inch rounds

4 T olive oil, divided

1 cup panko

1 cup shredded mozzarella cheese

1/4 cup fresh grated Parmesan cheese

Preheat your oven to 375 degrees.

Unless you find canned cherry tomatoes prepare your fresh tomatoes over medium heat in a heavy skillet.  Simmer until the tomatoes start to wilt or burst.

Once your tomatoes are ready stir in the fresh herbs and the garlic powder and transfer them to a casserole dish.

Cut your eggplant into 1 inch thick rounds and nestle them in among the tomatoes.

Generously brush the eggplant with olive oil and season with salt and pepper.

Bake for 25-30 minutes until the eggplant rounds are tender.  While the casserole is in the oven toss the panko, cheeses, salt, and dried herbs together with  2 T of olive oil in a medium bowl.

Also, while the eggplant rounds are cooking, prepare your polenta and keep it warm for serving.  Once the eggplant is tender, remove it from the oven and top each round with the cheese breadcrumb mixture.  Return the casserole to the oven and bake until the topping is a golden brown.

“Bowl” up and serve!  A spoonful of polenta, an eggplant round, and a spoonful of sauce.  Serve with fresh grated Parmesan.  If you follow the recipe with my modifications you will have more sauce in your bowl than shown below.

Enjoy this take on eggplant Parmesan.

NOTE:  While tonight is the first time I’ve made this, I think you could cook down whole or diced tomatoes, vs the cherry tomatoes, and get pretty much the same flavor profile.  A little chiffonade of fresh basil would look great on this dish.  I should have thought of that before I took my photos and we devoured our bowls.

Eggplant Parmesan and Spaghetti Squash with Marinara – Keto Friendly

Keto Friendly.   The Keto Diet is a very low carb, high fat diet reminiscent of the Atkins diet.  It’s a diet that was first used primarily to treat difficult to control epilepsy in children.  There are also documented benefits for heart health, diabetes, and brain functioning.  It is intuitively obvious that significantly reducing the amount of processed foods, sugar, and carbs we eat will have health benefits.  In an effort to eat healthier and reduce sugar and carbs I’m experimenting with Keto conscious recipes.  Often keto will only require minor modifications to dishes I cook all the time.  This “modification” was very tasty and very satisfying.

Ingredients for Marinara:

1 pint diced tomatoes

1 pint tomato sauce

2 T olive oil

1 medium onion diced

3-4 cloves of garlic sliced

salt to taste

In a heavy saucepan heat the olive oil and saute the onion and garlic until tender; about 3-4 minutes.

Add the diced tomatoes and tomato sauce and allow to simmer until thickened.  Use an immersion blender if you prefer no pieces of tomato in the sauce.  Add salt to taste.

While your sauce is simmering, prepare your spaghetti squash.  Preheat your oven to 375.  I came across this hack for preparing spaghetti squash a few years ago in one of my food magazines.  It is easier to remove the seeds, cooks more evenly and makes longer strands of spaghetti.  Use a mister to coat a foil lined baking dish with olive oil.  Cut the squash into 1to 1 1/2 inch thick slices.  Use a paring knife to go around the inside edges and remove the seeds.  Put the squash in the baking dish, spritz the top with olive oil, and bake for 45-50 minutes.

Once the squash is done allow it to cool so it’s easy to handle.  Push the squash out using your hands and separate the spaghetti stands.

Your spaghetti is done.  Now it’s time to prepare your eggplant.

Ingredients:

1 medium/large eggplant

2 eggs

2 T heavy cream

1 cup fresh grated Parmesan cheese

1 cup almond flour

1 tsp garlic powder

1 tsp oregano

1 tsp basil

1 tsp salt

3-4 T olive oil for frying

1 cup Mozzarella cheese

Slice your eggplant.  Peel or not.  Your choice.  If I buy organic eggplant I do not peel them.  Grate your Parmesan cheese.

Whisk together the eggs and heavy cream.

Combine almond flour, spices and salt.

Heat the olive oil in a heavy skillet.  Dip the eggplant rounds in the egg/cream mixture, then the cheese, then the seasoned flour.  It’s not the usual order of things but it works in this recipe.  Add the eggplant to the skillet and cook until browned on one side, flip to brown the other side, and remove to a platter.

Wipe out the skillet or use another casserole dish.  Return the rounds to the skillet and top with sauce and cheese.

Bake at 350 for 25 minutes.  Put the spaghetti squash in the oven for the last 5 minutes to warm.

Plate the squash and eggplant and ladle sauce on the squash and also on the eggplant if you choose.  Enjoy!

NOTE:  This dish definitely was lighter than my usual eggplant with pasta but very satisfying.  We both had seconds.  If you’d like you can prepare the squash the day before as well as the sauce.  The eggplant is best served immediately.

For the sauce I used home canned diced tomatoes and tomato sauce.  You can use bottled marinara but you want to look for organic sauce with low sugar content and other additives.