Low Carb Eggplant Aubergine Parmesan

Indulge in the rich and comforting flavors of this Low Carb Eggplant Aubergine Parmesan, a wholesome twist on the Italian classic that's perfect for keto or gluten-free diets. Featuring tender slices of eggplant coated in a golden almond flour and Parmesan crust, this recipe skips the breadcrumbs without sacrificing crunch or flavor. Layered with a robust low-sugar marinara sauce, gooey mozzarella, and aromatic Italian seasonings, this dish bakes to bubbly, cheesy perfection in under an hour. With its vibrant basil garnish and satisfying texture, it's a lighter yet equally decadent take on a beloved comfort food. Perfect for weeknight dinners or elegant gatherings, this recipe transforms simple ingredients into an irresistible, low-carb masterpiece.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (medium-sized)
• 1 teaspoon Salt
• 4 tablespoons Olive oil
• 1 cup Almond flour
• 1 cup Grated Parmesan cheese
• 2 pieces Eggs
• 2 cups Marinara sauce (low sugar)
• 1.5 cups Shredded mozzarella cheese
• 1 teaspoon Dried Italian seasoning
• 0.5 teaspoon Garlic powder
• 5 pieces Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit on a paper towel-lined surface for 20 minutes to draw out moisture.

Step 3

Pat the eggplant slices dry with a clean paper towel and set aside.

Step 4

In a shallow bowl, combine almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder.

Step 5

In another shallow bowl, beat the eggs until well combined.

Step 6

Dip each eggplant slice into the egg, then coat it in the almond flour mixture, pressing gently to ensure it adheres. Repeat until all slices are coated.

Step 7

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on each side, about 2-3 minutes per side. Add remaining olive oil as needed between batches. Transfer the cooked slices to a plate lined with paper towels to drain excess oil.

Step 8

Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange half of the fried eggplant slices over the sauce.

Step 9

Top the eggplant with 1 cup of marinara sauce, 3/4 cup of shredded mozzarella cheese, and a sprinkle of Parmesan cheese.

Step 10

Layer the remaining eggplant slices on top, followed by the rest of the marinara sauce and another 3/4 cup of shredded mozzarella cheese.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Step 12

Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.

Nutrition Facts

Serving size	(1487.5g)

Amount per serving	% Daily Value*
Calories	2404.8

Total Fat 181.9g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 572.5mg	0%
Sodium 6539.8mg	0%
Total Carbohydrate 84.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 25.4g
Protein 117.2g	0%

Vitamin D 82IU	0%
Calcium 2459.1mg	0%
Iron 10.2mg	0%
Potassium 2061.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 19.2%

Carbs: 13.8%