Low-carb Eggplant Parmesan
This Low-Carb Eggplant Parmesan recipe is a healthier twist on the classic Italian dish. It's a delicious and satisfying meal that's perfect for anyone looking to cut back on carbs.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup almond flour
- 2 eggs, beaten
- 1 cup grated Parmesan cheese
- 2 cups sugar-free marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the eggplant slices with salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
- In one shallow dish, place the almond flour. In another shallow dish, beat the eggs.
- Dip each eggplant slice into the almond flour, then the beaten eggs, and finally the grated Parmesan cheese, coating both sides.
- Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through, until golden and crispy.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Arrange the baked eggplant slices over the sauce, then top with the remaining marinara sauce and shredded mozzarella cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Sprinkle with chopped fresh basil before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 12g
- Protein
- 18g
- Fat
- 22g
Supplies
Baking sheet 9x13 inch baking dish Parchment paper
Tools
Knife Cutting board Measuring cups and spoons Shallow dishes for coating
Serving suggestions
Serve the Low-Carb Eggplant Parmesan with a side salad or steamed vegetables for a complete meal.
Tips & tricks
For a crispier coating, you can use a combination of almond flour and crushed pork rinds.
Cost
$12