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–+ servings
Low-Carb Eggplant Parmesan

Irresistibly Delicious Low-Carb Eggplant Parmesan You’ll Love

This Low-Carb Eggplant Parmesan combines creamy mozzarella and tangy marinara for a satisfying dish without the guilt.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants sliced into 1/4-inch rounds and salted
For the Breading
  • 1 cup Almond Flour can be swapped with coconut flour
  • 2 large Eggs beaten
For the Sauce and Topping
  • 2 cups Sugar-Free Marinara Sauce fresh marinara can elevate taste
  • 2 cups Shredded Mozzarella Cheese or use provolone or cheddar

Equipment

  • Oven
  • Baking Sheet
  • shallow bowl
  • plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and slice eggplants. Salt them and let sit for 15-30 minutes.
  2. Beat the eggs in a shallow bowl and spread almond flour on a plate to prepare the breading station.
  3. Rinse and dry eggplant slices, then dip in eggs and coat with almond flour.
  4. Bake the breaded eggplant slices in a single layer for about 20 minutes, flipping halfway.
  5. In a baking dish, layer marinara sauce, eggplant slices, and mozzarella cheese until finished.
  6. Bake the assembled dish for an additional 25-30 minutes until the cheese is bubbling.
  7. Let cool for a few minutes, then serve warm and enjoy!

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 10gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 186mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

For best results, rinse salt off the eggplant thoroughly, bake until just golden, and consider adding fresh herbs to your sauce.

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