Servings: 6 servings
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
- 2 Medium-sized eggplants
- 1/2 cup Almond flour
- 1/2 cup Grated parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 2 large Eggs, beaten
- 1 cup Low-carb marinara sauce
- 2 cups Shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F.
- Cut the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet lined with paper towels and sprinkle both sides with salt. Let them sit for 15 minutes to draw out any excess moisture.
- Combine almond flour, parmesan cheese, garlic powder, oregano, and salt in a mixing bowl.
- Dip the eggplant slices in the beaten eggs, then coat them in the almond flour. Shake off any excess coating and lay them out on a baking sheet.
- Bake the eggplant slices in the oven for 15-20 minutes until lightly browned and tender.
- Remove the eggplant from the oven and spoon marinara sauce over each slice. Sprinkle shredded mozzarella cheese on top.
- Return the baking sheet to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil and serve hot.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 259 kcal
Fat: 16g
Saturated Fat: 6g
Cholesterol: 82 mg
Sodium: 721 mg
Carbohydrates: 16g
Fiber: 8g
Sugar: 8g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Eggplant Parmesan
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.