Eggplant & Zucchini Parm

This fat-free version of Eggplant and Zucchini Parm features delicious Mediterranean flavors without the drawbacks of the traditional ingredients such as cheese and a lot of oil. Enjoy this wonderful meal alongside a salad of your choice, such as the Chopped Salad or Israeli Salad, for a fantastic meal. This recipe comes from the Revised and Expanded Edition of Medical Medium.

Eggplant has small quantities of an undiscovered astringent phytochemical that improves blood flow to the liver, allows oxygen to be maximized inside the liver, and helps prevent all manner of disease.

Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver.

Ingredients:

• 1 small eggplant, cut into 1-inch-thick slabs
• 1 medium-sized zucchini, cut into 1-inch-thick slabs
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¼ cup fresh basil, to serve

Cauliflower potato sauce:

• 1 ½ cups cauliflower florets
• 1 ½ cups roughly chopped potatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp water (optional)

Marinara:

• ⅓ cup finely chopped onions
• 1 garlic clove, finely chopped
• 1 ½ cups roughly chopped cherry or plum tomatoes
• ¼ cup tomato paste
• ½ tbsp raw honey
• 1 tsp dried oregano

Directions:

Preheat oven to 350°F/180°C. Line a large baking sheet with parchment paper and arrange the eggplant and zucchini slices on top.

Sprinkle them with dried oregano and dried thyme and bake for 15 to 20 minutes, until tender when pierced with a fork. Remove from the oven and set aside.

While the eggplant and zucchini are in the oven, make the cauliflower potato sauce: Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the cauliflower florets and potatoes in the basket, cover, and steam for 15 to 20 minutes, until both are very tender. Remove and place in a blender. Add the garlic powder and onion powder and blend until very smooth, adding a bit of water if needed to blend.

To make the marinara, combine the onions, garlic, tomatoes, tomato paste, raw honey, and dried oregano in a saucepan. Cook for 10 to 15 minutes, stirring frequently, until the tomatoes are soft. Remove and place in a blender. Blend until the sauce is smooth yet still has some texture to it.

Spread 1 to 2 tablespoons of marinara on each eggplant or zucchini slice. Top with the cauliflower potato sauce and place back in the oven for 5 minutes. Remove from the oven and serve immediately with fresh basil leaves.

Makes 2-3 servings.

For more delicious, healing recipes, check out Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal Revised and Expanded Edition.

This item posted: 23-Jun-2025

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