Low Carb & Gluten-Free Eggplant Parmesan

Name: Low Carb & Gluten-Free Eggplant Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Italian
Ingredients: 2 tablespoons olive oil, (divided); 2 medium eggplant, (sliced in ½" rounds, 18 slices); 3 eggs; 1 ⅓ cup almond flour or meal; 1 cup grated Parmesan; 2 tablespoons (optional) cornstarch, (omit or substitute coconut flour for low-carb / keto); 1 ½ teaspoon garlic powder; 1 ½ teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon pepper; 24 ounce marinara sauce, (divided); 3 cups freshly grated mozzarella, (divided); (optiona) fresh basil, (for serving)

7 steps

Prep:15minCook:45min

Enjoy Gluten-Free Eggplant Parmesan with crispy, golden breading, fresh marinara, and lots of gooey mozzarella cheese. This effortless, baked dish is so divine, no one will know they are also enjoying a low carb and keto-friendly recipe!

Updated at: Mon, 09 Dec 2024 07:51:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories541.3 kcal (27%)

Total Fat37.1 g (53%)

Carbs25 g (10%)

Sugars13.7 g (15%)

Protein29.6 g (59%)

Sodium1193.1 mg (60%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

divided

2eggplant

medium, sliced in 1/2" rounds

3eggs

1 ⅓ cupalmond flour

or meal

1 cupgrated parmesan

2 tablespoonscornstarch

optional, omit or substitute coconut flour for low-carb / keto

1 ½ teaspoongarlic powder

1 ½ teaspoonItalian seasoning

½ teaspoonsalt

¼ teaspoonpepper

24 ouncemarinara sauce

divided

3 cupsmozzarella

freshly grated, divided

fresh basil

optiona, for serving

Instructions

Step 1

Preheat the oven to 425°F. Divide the olive oil between 2 baking sheets and grease evenly. Set aside.

Step 2

Prepare the eggplant breading by mixing together the almond flour, parmesan cheese, optional cornstarch, garlic powder, Italian seasoning, salt and pepper in a shallow bowl. In another bowl whisk the eggs.

Step 3

Dip the eggplant slices first in the eggs then transfer to the almond flour breading. Coat both sides and transfer to the prepared baking sheets. Repeat with the remaining eggplant.

Step 4

Bake for 20 minutes, flipping the eggplant halfway through. The eggplant should be lightly golden brown. Reduce the oven temperature to 375°F.

Step 5

In a 9X13 baking dish spread 1 cup marinara on the bottom. Top with 6 eggplant slices to cover bottom. Sprinkle 1 cup of cheese on top.

Step 6

Add another layer of 6 eggplant slices, 1 cup of sauce, and 1 cup of cheese. Finish layers with remaining eggplant, 1 cup sauce, and 1 cup of cheese.

Step 7

Bake, uncovered, for 25-30 minutes, or until cheese is melted and dish is hot throughout. Let stand for 10 minutes before cutting and serving with optional fresh basil.

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