Cheesy Low Carb Eggplant Parmesan
Indulge in the irresistible flavors of this Cheesy Low Carb Eggplant Parmesan, a healthier twist on the classic Italian favorite! Made with crispy almond flour-coated eggplant slices, this dish swaps out breadcrumbs while retaining all the deliciously savory textures. Layered with no-sugar-added marinara sauce, gooey melted mozzarella, and a touch of fresh basil, this recipe is perfect for keto dieters or anyone seeking a low-carb comfort food option. Ready in just an hour, this baked masterpiece skips the frying for a lighter alternative without sacrificing flavor. Serve it as a hearty main dish or pair it with a crisp green salad for a balanced meal bursting with Italian charm!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 tbsp Salt
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Dried Italian seasoning
- 2 large Eggs
- 1 as needed Olive oil spray
- 2 cups No-sugar-added marinara sauce
- 2 cups Shredded mozzarella cheese
- 6 leaves Fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch-thick rounds. Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let sit for 20 minutes to draw out excess moisture.
After 20 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a shallow bowl, mix almond flour, grated Parmesan, garlic powder, and Italian seasoning.
In a separate bowl, beat the eggs.
Dip each eggplant slice into the egg mixture, then coat it in the almond flour mixture. Place the coated slices on the prepared baking sheet. Repeat with all slices.
Spray the coated eggplant slices lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce to coat the bottom. Layer half of the eggplant slices over the sauce, overlapping slightly if needed.
Top the eggplant slices with 1 cup of shredded mozzarella cheese and 1 cup of marinara sauce.
Repeat with another layer of eggplant slices, the remaining marinara sauce, and the remaining mozzarella cheese.
Bake in the preheated oven for 20 minutes or until the cheese is bubbling and golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 11775 mg | 512% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 65.1 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3003 mg | 231% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5218 mg | 111% | |
*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.
