Enjoy a healthy twist on a classic with our low salt and gluten-free Eggplant Parmesan, packed with flavor and goodness!
Deliciously Healthy Twist on a Classic Dish
Cooking with Kathleen features a delicious low salt spaghetti sauce that can be paired beautifully with a gluten-free eggplant Parmesan. The spaghetti sauce recipe includes essential ingredients such as no-salt added tomato sauce, vinegar, lemon juice, and a blend of herbs, ensuring a flavorful dish without the extra sodium. The addition of maple syrup adds a subtle sweetness, while the cold-pressed extra-virgin olive oil enhances the overall richness of the sauce.
The gluten-free eggplant Parmesan is made with peeled and thinly sliced eggplant, which is dipped in beaten egg and coated with Italian-seasoned gluten-free bread crumbs. The eggplant slices are baked to perfection before being layered in a pan with mozzarella and Parmesan cheese, creating a hearty and comforting meal. The combination of layers, including the homemade spaghetti sauce, results in a dish that is both satisfying and nutritious.
Deliciously Light: A Guilt-Free Twist on a Classic Favorite
welcome to Cooking with Kathleen we’re going to make spaghetti sauce that is low salt today and we’re going to add that to our eggplant parmesan so we’re going to work on that right now and um I didn’t put the oil in there so I’m going to add and it’ll be on the recipe that you see on the screen.
But I’m going to add a tablespoon of oil into my pot here and I like to use a stir fry pot to make spaghetti sauce so it takes um 2 tablebspoon of onion i love adding a little touch of sweetness to my spaghetti sauce so you’ll notice that there is a tablespoon.
Of maple syrup in there i’m going to show you how I like to get my garlic ready it calls for one clove but this is really tiny so I’m going to use two cloves and I use this little roller and just roll it and then once you bring it out they’re pretty much de defrock that you can see they’re ready to to dice and slice.
Now yep and we’re going to The onions are sautéing nicely we’re going to add the garlic to that in just a moment mix that garlic around we’re adding the vinegar lemon and maple syrup half is the vinegar maple syrup.
And I just added the lemon sorry can get the camera angle there and we’re just going to let that continue to sauté we’re going to add our seasonings now it says to add basil i’m going to try this basil paste hope you can see that going to try that and the other seasoning is oregano and then an Italian seasoning and this is the one I use and.
It is salt-free okay we’re going to add the seasonings that’s mixing in that juicy fresh basil final thing we’re going to add is the um organic diced tomatoes you see them right here and then the Hunts tomato sauce just a reminder both of these have no.
Salt so actually there is at this point in time no salt in this sauce and we’re going to let that simmer now for 20 minutes and then we’ll taste it so while the sauce is simmering we’re going to make the eggplant parmesan we’re going to start with a nice big eggplant and we’re going to slice.
It right we’ve got the eggplant parmesan ready to go into the oven alexa stop and the patties the eggplant are cooking in the oven for their final 5 minutes and I’m going to taste this sauce that we made in an earlier recipe now keep in mind there is no salt.
In here so I’m wondering about what it’s going to taste like m oo it’s good it doesn’t need salt it’s so good it’s the first time I’ve made spaghetti sauce with absolutely no salt and it’s full of flavor all right Alexa stop.
And I’m not going to turn the oven off usually I turn the oven off the moment I take something out but as soon as this gets put together in the pan it’s going to go right back in the oven so we’re going to do one layer in the pan and I know you can’t see it but I will show you in a.
Minute all right so this is our first layer and we’re going to shake just less than a third of the cheese on the eggplant and then we will put a couple spoonfuls of sauce here’s the final.
Layer a little bit scanty um oh we’re going to taste our eggplant parmesan it’s good i’ll tell you what my husband says too
