Crispy Low-Carb Eggplant Parmesan in Just 40 Minutes
A delicious low-carb version of classic eggplant parmesan, perfect for a healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 eggs, beaten
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Dip eggplant slices in beaten eggs, then coat with a mixture of almond flour, parmesan, garlic powder, oregano, salt, and pepper.
- Heat olive oil in a pan and fry eggplant slices until golden brown, about 3 minutes per side.
- Layer eggplant slices in a baking dish, alternating with marinara sauce and mozzarella.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Use a mandoline for even eggplant slices.
- For extra crispiness, bake for an additional 5 minutes.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 110mg
Find it online: https://bibodo.com/low-carb-eggplant-parmesan-recipe/