Low Carb Eggplant Parmesan features layers of tender eggplant, rich marinara sauce, and gooey melted cheese for a healthier twist on the classic dish.
INGREDIENTS (SERVES 4)
- 1 tbsp olive oil
- 2 medium eggplants, sliced into rounds
- 2 tsp Italian seasoning
- 16 oz low-sugar marinara sauce
- 1 cup reduced-fat mozzarella cheese
- ¼ cup Parmesan cheese
- ¼ cup almond flour
- ¼ cup fresh basil
INSTRUCTIONS
- Prepare the Eggplant:
- Preheat oven to 400°F.
- If time allows, sprinkle eggplant slices with salt and let sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
- Roast the Eggplant:
- Line two baking sheets with foil and spray with cooking spray.
- Arrange eggplant in a single layer, brush with olive oil, and season with salt, pepper, and Italian seasoning.
- Bake for 20-25 minutes until softened.
- Assemble the Dish:
- Coat an 8×8-inch baking dish with cooking spray.
- Spread ⅓ of the marinara sauce on the bottom, add a layer of baked eggplant, and sprinkle with half the mozzarella cheese.
- Repeat layers with more sauce, eggplant, and the remaining mozzarella.
- Mix almond flour with Parmesan cheese and sprinkle over the top.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and broil for 2-3 minutes until the cheese is golden and crispy.
- Let rest for 15-20 minutes before serving. Garnish with fresh basil.
Nutritional Info (Per Serving, ~1.5 cups):
- Calories: 277
- Fat: 15g
- Carbs: 25g (11g fiber)
- Protein: 13g
Enjoy a comforting, low-carb twist on Eggplant Parmesan!
