Growing up, I always ate Eggplant Parmesan whenever my family dined at an Italian Restaurant and now whenever I see it on a menu I start drooling. Yet now I am starting to realize that many eggplant parm dishes in restaurants are LOADED with sodium and sugar. Crazy, right?
So I've made my own version, similar taste but turned the eggplants into cheese filled roll ups. I use goats cheese instead of mozzarella, and for good reason. Goats cheese is known to be tolerable for people who have lactose intolerance to cows milk, packed with protein, and has little sodium. Some think goats cheese is tolerable to lactose sensitivities because the goats themselves aren't injected with hormones, steroids, antibiotics, etc as the cows are.
I’ve also done research over the years on the benefits we receive from eating eggplant, and I have to share a few!:
– Great source of fiber and minerals: I’m so serious, everyone, that getting fiber from veggies is the best form of fiber and the best way to help weight management. So I encourage you all to find ways to add vegetables packed with roughage into every meal of the day!
– Powers up our brain: Eggplant has a great antioxidant known as nasunin which protects membrane cells and also can prevent tumor cells from multiplying.
– Strong Antioxidants: Another way to fight wrinkles, prevent cancer cells from growing, and keep a youthful appearance.
Let’s get on to the recipe, cause I know you’re hungry from looking at my picture.
- - 1 large eggplant
- - 1 packet fresh chopped basil
- - 1/2 goats cheese packet
- - sprinkle of oregano, parsley, onion powder, sage, and thyme.
- - olive oil
- - 4 vine tomatoes
- - 1 onion
- - 3 cloves of garlic
- - 1/2 cup of Greek Yogurt
- - Olive oil
- - sprinkle of oregano, thyme, parsley, sage, basil
- Preheat the oven to 350.
- Slice the eggplant into thin circular strips.
- Line a baking sheet with aluminum foil and spray with olive oil.
- Place the eggplant slices onto the tray, and brush each slice with olive oil.
- Bake one side of the eggplant for 6 minutes, then flip each peace and bake the other side for another 6 minutes so the eggplant becomes tender and bendable.
- Take the tray out and let the eggplant slightly cool.
- In a bowl, mix half the packet of goat cheese, and all the herbs together.
- Place a small amount of the goat cheese mixture onto each piece of eggplant, then roll the eggplant up into slices.
- Place the eggplant roles back onto the tray and bake for 15 minutes.
- Dice the onion, and garlic.
- In a sauce pan, heat up the olive oil and sautee the onion and garlic until translucent.
- Meanwhile, dice up the tomatoes.
- Add the tomatoes to the sauce pan along with the seasonings and basil and pat down the tomato cubes with a spatula to flatten them and turn the mixture into a sauce.
- Add the 1/2 cup of greek yogurt to the sauce pan, and let the whole mixture simmer for about 10 minutes.
- Once the eggplant is baked, place the rolls onto a serving dish, and then pour the tomato mixture on top. Place some chopped basil on top for garnish and serve!
Once you start munching on these roll ups you won’t be able to stop, but don’t worry because there is no added sugar and no crazy sodium! You will also get a good amount of calcium from the goats cheese and Phytonutrients from the eggplant.
You will feel so great knowing that you are nurturing yourself with a delicious and filling meal!