Low Carb Eggplant Parmesan
Indulge in guilt-free comfort food with this flavorful Low Carb Eggplant Parmesan, a lighter twist on a classic Italian favorite. This recipe swaps traditional breading for a delicious almond flour and Parmesan mixture, creating a perfectly crisp crust that's both gluten-free and keto-friendly. Layers of tender, golden-brown eggplant are bathed in rich marinara sauce and topped with gooey mozzarella cheese, then baked to bubbly perfection. Fresh basil adds a burst of aromatic freshness to each serving. With just 20 minutes of prep time, this wholesome casserole is an easy and satisfying dinner option that you’ll want to enjoy again and again. Perfect for anyone seeking a low-carb dinner loaded with bold flavors and wholesome ingredients!
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Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 0.25 cup olive oil
- 1.5 cups almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 2 large eggs
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 0.25 cup fresh basil leaves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet. Sprinkle both sides with salt and let sit for 15 minutes to release excess moisture.
Step 3
Pat the eggplant slices dry with a paper towel to remove the moisture and excess salt.
Step 4
In a shallow dish, mix together the almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder.
Step 5
In another shallow bowl, beat the eggs.
Step 6
Dip each eggplant slice into the beaten eggs, letting the excess drip off, then coat in the almond flour mixture, pressing gently to adhere.
Step 7
Heat olive oil in a large skillet over medium heat. Fry the coated eggplant slices in batches until golden brown on each side, about 3-4 minutes per side.
Step 8
Spread 1/4 cup of marinara sauce at the bottom of a baking dish.
Step 9
Place a single layer of fried eggplant slices over the sauce, then top with 1/2 cup marinara sauce and 1/2 cup mozzarella cheese.
Step 10
Repeat the layering process with remaining ingredients, finishing with mozzarella cheese on top.
Step 11
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.
Step 12
Garnish with fresh basil leaves before serving.
Nutrition Facts
| Serving size | (1860.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2380.9 |
| Total Fat 183.0g | 0% |
| Saturated Fat 40.3g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 500mg | 0% |
| Sodium 5646.7mg | 0% |
| Total Carbohydrate 110.4g | 0% |
| Dietary Fiber 49.2g | 0% |
| Total Sugars 51.8g | |
| Protein 97.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1760.1mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2500.7mg | 0% |
Source of Calories