Eggplant Parmesan Bake

Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.

I don’t often buy aubergines, and I should. They are so quick to prepare and always fun to season given their capacity to absorb flavours.

In this recipe I had some keto BBQ sauce I needed to use up and it was the perfect timing. We had this for dinner with a fabulous pork chop my partner cooked to perfection and a green salad.

  • 1 large eggplant, sliced
  • 2 tblsp paprika
  • 2 tblsp oregano
  • 2 tblsp Italian herbs
  • 2 tblsp parsley
  • 1 tblsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 cup grapeseed oil
  • 1/4 cup pesto
  • 1/4 cup tomato paste or BBQ sauce
  • 1 cup grated parmesan

Heat oven to 400F bake 15-20 minutes

  • Slice aubergine into sandwich thickness rounds
  • Pour oil into your baking pan and season with your herbs and spices, mix together
  • Dip both sides of the rounds into the oil and seasoning mix, if all the oil is absorbed, add more
  • Brush with pesto
  • Brush with tomato paste
  • Top with cheese and then lightly ground pepper
  • Drizzle a tiny bit of olive oil over
  • Bake for about 15 to 20 minutes or until cooked through

You could also do this over courgettes/zucchini or cooked spaghetti squash.

We loved the flavours!

This was absolutely delicious.

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