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Low-Carb Eggplant Parmesan

Irresistible Low-Carb Eggplant Parmesan You'll Crave

Enjoy the comforting essence of Eggplant Parmesan in a low-carb version, perfect for health-conscious cravings.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Slice into 1/4-inch rounds and salt to remove excess moisture.
  • 2 large Eggs Binds the breading.
For the Breading
  • 1 cup Almond Flour Can be substituted with gluten-free breadcrumbs.
For the Sauce and Cheese
  • 2 cups Sugar-Free Marinara Sauce Fresh marinara recommended for best taste.
  • 2 cups Shredded Mozzarella Cheese Can use other cheeses as preferred.
Optional Additions
  • 1/4 cup Coconut Flour Variation for different flavor profile.
  • 2 cups Zucchini Noodles Serve alongside for a complete meal.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let sit for 15 to 30 minutes.
  2. Beat the large eggs in a bowl. Pat the eggplant slices dry and dip each into the beaten eggs, then roll in almond flour.
  3. Line a baking sheet with parchment paper and arrange the breaded eggplant slices in a single layer. Bake for about 20 minutes until tender and slightly golden.
  4. In a baking dish, spread a layer of marinara sauce, layer baked eggplant slices, add marinara, and sprinkle mozzarella cheese. Repeat until all are used, finishing with cheese.
  5. Bake the assembled dish for an additional 25 to 30 minutes until the cheese is bubbly and golden brown.
  6. Allow to cool for a few minutes before slicing. Serve warm with a side salad or zucchini noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 12IUVitamin C: 15mgCalcium: 25mgIron: 5mg

Notes

Salting the eggplant helps remove excess moisture for the best texture. Allow the dish to cool before slicing to maintain structure.

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