Low Carb Eggplant Parmesan
Indulge guilt-free in this delicious Low Carb Eggplant Parmesan, a keto-friendly twist on the Italian classic that’s brimming with rich flavors and wholesome ingredients. Tender eggplant slices are coated in a crisp almond flour-Parmesan crust seasoned with garlic and Italian spices, then pan-fried to perfection. Layered with a savory marinara sauce, gooey mozzarella cheese, and a touch of fresh basil, this baked masterpiece is every bit as comforting as its carb-heavy counterpart. Perfect for family dinners or meal prep, this recipe keeps you satisfied while staying on track with your low-carb goals. Ready in just over an hour and packed with nutrients, it's the ultimate choice for health-conscious foodies craving a taste of Italy! Keywords: low carb, eggplant parmesan, keto-friendly, almond flour, Italian recipe, healthy dinner idea.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
Pat the eggplant slices dry with a paper towel to remove the moisture and excess salt.
In a shallow dish, mix together the almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder.
In another shallow bowl, beat the eggs.
Dip each eggplant slice into the beaten eggs, letting the excess drip off, then coat in the almond flour mixture, pressing gently to adhere.
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.
Spread 1/4 cup of marinara sauce at the bottom of a baking dish.
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.
Repeat the layering process with remaining ingredients, finishing with mozzarella cheese on top.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5647 mg | 246% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 51.8 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1760 mg | 135% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2501 mg | 53% | |
*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.
