How to Make Easy, Lower-Carb Eggplant and Zucchini Parmesan (Diabetic Friendly, Air Fryer or Oven)

This eggplant and zucchini Parmesan is simple to make, really good, and lower in fat and carbohydrates than many versions. It's also a great way to use up some summer vegetables. The sauce is easy to make in a skillet and incorporates Italian turkey sausage, which is far leaner than traditional Italian sausage. Once you've made the sauce, you simply layer it with the vegetables--which get a brief stint in the microwave rather than the fry pan--and a small amount of whole-wheat bread crumbs. Plenty of Parmesan and Italian cheese add extra flavor to the dish. In moderation (of course!) the dish is great if you're on a diabetic diet or want to "eat healthy." The recipe makes two 8-inch pans, one to eat and one to freeze for a later meal. We like the dish with a side salad for a simple and delicious dinner. Enjoy!

How to Make Easy, Lower-Carb Eggplant and Zucchini Parmesan (Diabetic Friendly, Air Fryer or Oven)

Lower-Carb Eggplant and Zucchini Parmesan (Diabetic Friendly) -- Makes Two 8-inch Pans

Turkey sausage sauce (see below--6-8 cups of sauce)

3 medium zucchini, washed, trimmed, and sliced crosswise (about 4 cups)

2 medium Japanese eggplant, washed, trimmed, and sliced crosswise (about 3 cups--

you can use "American" eggplants, but you'll need to peel them and cut them into

chunks, and they may be more bitter)

1 1/2 cups of soft whole-wheat breadcrumbs (about 1 1/2 English muffins or a few

dinner rolls), divided

1/2 cup of grated Parmesan cheese, divided

1 cup of shredded Italian-style cheese

Spritz two 8-inch square pans well with non-stick cooking spray and set them aside. Put the zucchini into a large, microwave-safe bowl or plate and microwave the zucchini for five minutes. Set it aside to cool. Put the eggplant slices in a microwave-save bowl or plate and microwave the eggplant for about five minutes. Set the eggplant aside to cool. Divide the microwaved eggplant slices evenly between the two prepared pans, placing the eggplant in an even layer on the bottom of the pans. Sprinkle the eggplant slices with 1/2 cup of the breadcrumbs, then 1/4 cup of the grated Parmesan cheese (1/4 cup of the breadcrumbs for each pan and 2 tablespoons of Parmesan for each pan). Spoon 1 1/2 - 2 cups of the sauce evenly over the eggplant/crumbs/Parmesan in each pan (about half the sauce). Divide the zucchini slices evenly between the two pans, spreading the zucchini out evenly over the sauce in each pan. Sprinkle the zucchini slices with 1/2 cup of the breadcrumbs, then 1/4 cup of the grated Parmesan cheese (1/4 cup of the breadcrumbs for each pan and 2 tablespoons of Parmesan for each pan). Spoon 1 1/2 - 2 cups of the sauce evenly over the zucchini/crumbs/Parmesan in each pan (the remainder of the sauce). Sprinkle the remaining 1/2 cup of breadcrumbs over the sauce in each pan (1/4 cup for each pan).

Air Fryer: Air fry one of the casseroles at 325 for about 30 minutes. A minute or two before the casserole is done, sprinkle the top with 1/2 cup of the of the shredded Italian cheese and return the casserole to the air fryer to finish cooking and melt the cheese. Repeat the cooking process with the remaining casserole.

Oven: Preheat the oven to 350 degrees. Bake the casseroles (put them on cookie sheets) for 30-35 minutes. A minute or two before the casseroles are done, sprinkle 1/2 cup of the shredded Italian cheese evenly on top of each casserole. Return the casseroles to the oven for a few minutes to finish cooking and melt the cheese.

Let the casseroles cool for 5-10 minutes before serving them. Or serve one cooked casserole and let the other cool completely and freeze for another day.

Turkey Sausage Sauce

1 medium onion, chopped (3/4-1 cup)

16 ounces of lean turkey Italian sausage (removed from the casings)

2 teaspoons of chopped garlic

1 teaspoon of dried basil

1 teaspoon of dried Italian seasoning

28-ounce can of diced tomatoes (with their juice)

6 ounce can of tomato paste

3/4 teaspoon of salt

1/4 teaspoon of pepper

1/2-3/4 cup of water

Heat a large non-stick skillet or chef's pan over medium heat and add the onion and turkey sausage to the pan. Cook the onion and sausage together for 8-10 minutes or until the onion has softened and the turkey sausage has mostly cooked. Add the chopped garlic, dried basil, and Italian seasoning to the pan and saute them with the onion/turkey for a couple of minutes. Stir in the diced tomatoes, tomato puree, salt, pepper, and water. Bring the mixture to a boil, reduce the heat to medium-low, and let the mixture simmer, partially covered, for about 20 minutes to blend the flavors.

How to Make Easy, Lower-Carb Eggplant and Zucchini Parmesan (Diabetic Friendly, Air Fryer or Oven)