How To Make Vegetarian Low Carb Eggplant Parmesan Recipe
A delicious and healthy alternative to the classic Eggplant Parmesan, with a low carb and vegetarian twist!
Serves:
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 egg
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- Salt and pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
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Preheat oven to 400°F.
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Salt the eggplant slices and let sit for 15 minutes to remove excess moisture.
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Beat the egg in a shallow bowl.
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In a separate shallow bowl, mix almond flour, grated parmesan cheese, garlic powder, salt, and pepper.
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Dip the eggplant rounds into the egg mixture, then coat in the almond flour mixture.
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Place the coated eggplant rounds on a baking sheet and bake for 20 minutes.
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Remove from oven and top each round with marinara sauce and shredded mozzarella cheese.
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Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
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Garnish with fresh basil and serve.
Nutrition
- Calories : 237kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 64mg
- Sodium : 502mg
- Total Carbohydrates : 18g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 18g
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