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Low Carb Eggplant Parmesan

Low CarbGluten FreeLCHF

This low carb Eggplant Parmesan is my version of the classic Italian dish! Gluten free and LCHF recipe.

Low Carb Eggplant Parmesan - an Italian classic dish! LCHF and gluten free 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.Low Carb Eggplant Parmesan - an Italian classic dish! LCHF and gluten free recipe.

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!).Low Carb Eggplant Parmesan - an Italian classic dish! LCHF and gluten free recipe.

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.

Low Carb Eggplant Parmesan - an Italian classic dish! LCHF and gluten free recipe.

Low Carb Eggplant Parmesan #lowcarb #glutenfree #lchf Click To TweetLow Carb Eggplant Parmesan - an Italian classic dish! LCHF and gluten free recipe.

Low Carb Eggplant Parmesan

Low Carb Eggplant Parmesan

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

  1. Preheat the oven to 400F.
  2. Make the coating by combining almond flour, flaxseed meal, grated Parmesan, salt and pepper.
  3. Dip each slice of eggplant into the beaten egg, then the coating mixture.
  4. 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.
  5. 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.
  6. Add a layer of cooked eggplant, then cover it another ½ cup of the sauce, and ½ cup of shredded cheese.
  7. 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.
  8. Roast for 12-15 minutes, or until the sauce is bubbling and the cheese on the top has melted and turned golden brown.
  9. 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 recipe
Amount Per Serving Calories 309Total Fat 19gSaturated Fat 4gCholesterol 57mgSodium 822mgCarbohydrates 18gNet Carbohydrates 9gFiber 9gSugar 9gProtein 19g

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