This low carb Eggplant Parmesan is my version of the classic Italian dish! Gluten free and LCHF recipe.
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I love finding low carb alternatives to my favorite Italian dishes – I think it's one of my favorite cuisines! And this version is a real hit!
Note: Many people prefer to salt the eggplant (for a variety of reasons!) before cooking – I confess I haven't added it as a stage with this recipe, and I personally don't think it needs it!
For the “breaded” eggplant slices, I have adapted my recipe for Low Carb Eggplant Fritters. The main change is adding grated Parmesan to the coating – and it works so well! The coated eggplant slices are then lightly fried, and then baked within layers of herby tomato sauce and tons of cheese. It is very filling – so even though the recipe technically serves 4, you could easily stretch it to 6 with a tasty side salad.
How to Make Low Carb Eggplant Parmesan
Make the coating by combining almond flour, flaxseed meal, grated Parmesan, salt and pepper. Slice a medium aubergine and dip each slice into some beaten egg, then the coating mixture.
Heat a non-stick skillet and fry the coated eggplant slices – you may have to do this in a couple of batches. They need about 3-5 minutes on each side, or until the coating turns golden brown.
While the eggplant is frying, mix some canned tomato sauce with Italian seasoning. Spread ½ cup of the sauce over the base of a baking dish. Add a layer of cooked eggplant, then cover it another ½ cup of the sauce, and ½ cup of shredded Italian blend cheese (or just mozzarella would work fine too!).
Add the second layer of eggplant, and pour over the remaining sauce. Add another ½ cup of shredded cheese, then finish with some grated Parmesan.
Roast in a preheated oven for 12-15 minutes, or until the sauce is bubbling and the cheese on the top has melted and turned golden brown.
Garnish with chopped fresh basil leaves, and serve.
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Low Carb Eggplant Parmesan
This low carb version of the Italian classic dish is loaded with fantastic flavors!
Ingredients
For the "breaded" eggplant
- 1 medium eggplant, sliced
- ¼ cup almond flour
- ¼ cup flaxseed meal
- ¼ cup grated Parmesan
- salt and pepper
- 1 egg, beaten
For the sauce
- 15 oz canned tomato sauce
- 1 tbs Italian seasoning
- 1 cup shredded Italian blend cheese
- ¼ cup grated Parmesan
- ¼ cup basil leaves, shredded, to garnish
Instructions
- Preheat the oven to 400F.
- Make the coating by combining almond flour, flaxseed meal, grated Parmesan, salt and pepper.
- Dip each slice of eggplant into the beaten egg, then the coating mixture.
- Heat a non-stick skillet and fry the coated eggplant slices for about 3-5 minutes on each side, or until the coating turns golden brown.
- While the eggplant is frying, mix the tomato sauce with Italian seasoning. Spread ½ cup of the sauce over the base of a baking dish.
- Add a layer of cooked eggplant, then cover it another ½ cup of the sauce, and ½ cup of shredded cheese.
- Add the second layer of eggplant, and pour over the remaining sauce. Add another ½ cup of shredded cheese, then finish with some grated Parmesan.
- Roast for 12-15 minutes, or until the sauce is bubbling and the cheese on the top has melted and turned golden brown.
- Garnish the Eggplant Parmesan with chopped fresh basil leaves, and serve.
Notes
9g net carbs per serving (quarter of the whole recipe)
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 309Total Fat 19gSaturated Fat 4gCholesterol 57mgSodium 822mgCarbohydrates 18gNet Carbohydrates 9gFiber 9gSugar 9gProtein 19g