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Eggplant Parmesan



farmers market eggplant parm

  • 3 tablespoons olive oil
  • 2 eggplant
  • 28 ounce can of peeled tomatoes
  • 1 handful of fresh basil
  • 2 garlic cloves, peeled
  • 5 ounces of fresh mozzarella
  • 1/4 cup of grated parmesan
  • salt and pepper to taste
  • 1 small carrot, grated
  • 1 small yellow onion, diced




1. preheat oven to 350 degrees

2. slice eggplant into 1/2 inch thick rounds, mince garlic, dice onion, slice mozzarella into 1/4 inch thick rounds, chop basil, grate carrot

3. heat saucepan over medium high heat and add 1 tablespoon olive oil to pan, add garlic and onion, cooking until softened

4. add carrot to saucepan and cook for another 4-5 minutes

5. add tomatoes to saucepan, add salt and pepper to taste, bring to boil and reduce heat, simmering for up to 30 minutes

6. while tomato sauce is simmering, heat skillet over medium high heat, add 2 tablespoons of olive oil until hot, lightly cook eggplant rounds 1-2 minutes on each side to soften and set aside

7. in a glass baking dish, layer your ingredients: tomato sauce, eggplant, sauce, basil, mozzarella, sprinkle parmesan cheese and repeat until all ingredients are used, spring the top with bread crumbs

8. bake at 350 degrees for about 20 minutes or until cheese turns light brown, top with fresh basil and serve

Recipe by: Andrea David, MS, RD, LDN

Nutrition Facts

Servings: approximately 6

Calories: 234

Protein: 9 g

Carbohydrate: 24 g

Fiber: 8 g

Sodium: 444 mg