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.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
Pat the eggplant slices dry with a clean paper towel and set aside.
In a shallow bowl, combine almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder.
In another shallow bowl, beat the eggs until well combined.
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.
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.
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.
Top the eggplant with 1 cup of marinara sauce, 3/4 cup of shredded mozzarella cheese, and a sprinkle of Parmesan cheese.
Layer the remaining eggplant slices on top, followed by the rest of the marinara sauce and another 3/4 cup of shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 627 mg | 48% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 736 mg | 16% | |
*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.
