Berinjela à Parmegiana

Berinjela à Parmegiana is a delicious Brazilian dish featuring layers of baked eggplant smothered in marinara sauce and melted cheese, offering a low-carb twist on the classic. This comforting meal is perfect for a satisfying lunch and is both flavorful and nutritious.

Ingredients

• Eggplant - 1 medium, sliced into 1 cm thick rounds
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Marinara sauce - 200 grams (store-bought or homemade)
• Mozzarella cheese - 150 grams, shredded
• Parmesan cheese - 50 grams, grated
• Fresh basil - 4 leaves, chopped (optional for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and cook for about 3-4 minutes on each side until golden brown. Remove from heat.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom.
6. Layer half of the cooked eggplant slices over the sauce, then add half of the remaining marinara sauce over the eggplant.
7. Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the sauce.
8. Repeat the layers with the remaining eggplant, marinara sauce, and cheeses.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 50 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Good source of dietary fiber, promoting digestive health.

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