Low-Carb Eggplant Parmesan with Almond Flour Crust
This Low-Carb Eggplant Parmesan is a healthier take on a classic favorite! Enjoy crispy almond flour coating with baked eggplant slices and a rich marinara.
Equipment
- 1 Baking sheet
- 1 Large bowl
- 1 shallow dish
- 1 Oven
Ingredients
- 2 medium eggplants - sliced into 1/4 inch rounds
- 1 teaspoon salt - to draw moisture from eggplant
- 1 cup almond flour - for breading
- 1 cup grated parmesan cheese - for topping
- 2 cups marinara sauce - for layering
- 2 large eggs - beaten, for binding
- 1 teaspoon dried oregano - for flavor
- 1 teaspoon garlic powder - for flavor
- 1/2 teaspoon black pepper - for seasoning
- 1/4 cup fresh basil - chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes to draw out moisture.
- Rinse the eggplant slices under cold water, then pat dry with paper towels.
- In a shallow dish, mix almond flour, parmesan cheese, oregano, garlic powder, and black pepper.
- Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing to adhere.
- Place the coated slices on a baking sheet and bake for about 25 minutes or until golden and crispy, flipping halfway.
- In a baking dish, layer marinara sauce, baked eggplant slices, and additional parmesan cheese. Repeat layers as desired.
- Bake for an additional 10 minutes until heated through and cheese is melted.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh basil.
Notes
For a vegetarian option, replace marinara with pesto. You can also add fresh basil and mozzarella for extra flavor. This dish is excellent when prepared a day ahead and heated just before serving.
Be sure to salt the eggplant slices before breading to draw out moisture and enhance flavor. You can serve it with a side salad for a complete meal!