Eggplant Parmesan | Low Carb

Low Carb Eggplant Parmesan

Today we will make a delicious low carb eggplant parmesan recipe. I’m Allison with Simple Fantastic Kitchen. Thanks so much for joining me today. Let’s get started.

Low Carb Eggplant Parmesan | Recipe

First, preheat your oven to 425°F. Then take a large eggplant. Wash and dry it thoroughly. Then slice it into half inch rounds, discarding the ends.

Cover a rimmed baking sheet with parchment paper. Then spray the top of the parchment paper with avocado oil.

Next, have one and a half to two cups of almond meal, one teaspoon of onion powder ,one teaspoon of garlic powder, and one tablespoon of Italian seasoning.

Add your almond flour into a slightly larger bowl. Then add your garlic powder, onion powder and Italian seasoning and mix it all together well.

Then crack three eggs into a shallow, wide bowl. Whisk the eggs together. Add in a tablespoon of water and mix that in.

Then put roughly half your dry mixture into another shallow, wide bowl, being sure to flatten out the mixture within the bowl so that it covers most of the bowl’s surface.

Now, thoroughly dip an eggplant slice into the eggs. Then dip it into the dry mix until it’s completely coated. Then put it on to the baking sheet. Repeat for all the other eggplant slices. Keep adding to your dry mix as needed.

Put the eggplants in the oven for 20 minutes at 425°F. Then take them out. Flip each one over and put them back in the oven for another 20 minutes, or until tender.

For me, 20 minutes have passed and the eggplants are done (and they look beautiful).

Next we’ll have about a half a cup to one cup of marinara sauce ready to go. For low carb, I suggest you use a low sugar marinara sauce with pure ingredients like the one I’m using today, which is Rao’s Tomato Basil. It’s low carb and also extremely delicious.  

Now spread your marinara sauce evenly onto the tops of each eggplant slice.

Next, have about one cup of shredded mozzarella on hand. Add some mozzarella to the top of each eggplant slice.

Now have about a half a cup of shredded parmesan and sprinkle that onto each eggplant slice as well.

Now put the eggplants back into the oven for another 5 to 7 minutes or until the cheese is melted.

About 7 minutes later, remove them from the oven. Then plate them up. Add cracked black pepper and sea salt. Then garnish with parsley flakes.

Low Carb Eggplant Parmesan | How Does It Taste?

That is so good. Absolutely delicious.

One of the things I love about eggplant parmesan. It’s sort of reminiscent of pizza. But it’s just so much healthier on the whole than your average pizza. So it’s kind of like you’re having a treat, at the same time, you know you’re being super healthy with yourself. I love that.

For more Low Carb Recipes, click the link here:

Low Carb Recipes | Simple Fantastic Kitchen

I hope you enjoy this recipe as much as I do. See you on the next one!

Cheers!