Low Carb Eggplant Parmesan

StepAwayFromTheCarbs.com

5 from 2 votes

This low carb version of the Italian classic dish is loaded with fantastic flavors!

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Prep Time 10

Cook Time 35

Total Time 45

Makes: 4 Servings

Net Carbs: 9

Calories: 309

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

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

Equipment

Step-by-Step 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.

Nutrition

Calories: 309kcalCarbohydrates: 18gProtein: 19gFat: 19gSaturated Fat: 4gCholesterol: 57mgSodium: 822mgFiber: 9gSugar: 9gNet Carbs: 9g

Notes

9g net carbs per serving (quarter of the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.