Table of Contents
Eggplant Parmesan is a classic Italian dish that can be made healthier by reducing its carbohydrate content. This low-carb version is perfect for a satisfying lunch without the guilt. Follow these simple steps to prepare a delicious eggplant Parmesan that is both flavorful and nutritious.
Ingredients Needed
- 2 medium eggplants
- 1 cup almond flour
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sugar-free marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Preparation Steps
Start by preheating your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds. Season them with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Set up a breading station with three shallow dishes: one with beaten eggs, one with almond flour, and a third optional with grated Parmesan for extra flavor. Dip each eggplant slice into the eggs, then coat thoroughly with almond flour. For a richer taste, sprinkle some Parmesan on the almond flour before coating.
Heat olive oil in a large skillet over medium heat. Fry the coated eggplant slices for about 2-3 minutes on each side until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.
Arrange a layer of fried eggplant slices in a baking dish. Spoon some marinara sauce over the top, then sprinkle with mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, finishing with a cheese layer on top.
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese. Garnish with fresh basil if desired.
Serving Suggestions
This low-carb eggplant Parmesan pairs well with a crisp green salad or steamed vegetables. It makes for a hearty, satisfying lunch that keeps carbs in check while delivering rich flavors.