Best 5 Cheesy Low Carb Eggplant Parmesan Recipes
**Cheesy Low-Carb Eggplant Parmesan: A Culinary Symphony of Flavor and Health**
Embark on a culinary journey with our delectable Cheesy Low-Carb Eggplant Parmesan, a symphony of flavors that harmonizes health and indulgence. This innovative recipe transforms the classic Eggplant Parmesan into a guilt-free masterpiece, catering to those seeking a delectable and nutritious meal. With a crispy parmesan crust, tender eggplant slices, and a luscious marinara sauce, this dish tantalizes the taste buds while maintaining a low-carb profile. Prepare to be captivated by the symphony of flavors and textures that dance on your palate, making this Cheesy Low-Carb Eggplant Parmesan an instant favorite.
**Key Features:**
* Low-carb: This recipe is meticulously crafted to minimize carbohydrates, making it an ideal choice for those following a low-carb lifestyle or seeking a healthier alternative to traditional Eggplant Parmesan.
* Wholesome Ingredients: Each ingredient is carefully selected for its nutritional value and flavor contribution, ensuring a wholesome and satisfying meal.
* Gluten-Free: Individuals with gluten sensitivities or celiac disease can rejoice, as this recipe is entirely gluten-free, allowing everyone to savor the delectable flavors without worry.
**What to Expect:**
1. **Crispy Parmesan Crust:** Get ready for a symphony of flavors as the parmesan cheese crust bakes to a golden perfection, providing a delightful crunch with every bite.
2. **Tender Eggplant Slices:** Sliced eggplants are carefully cooked to achieve a tender and succulent texture, absorbing the delectable flavors of the marinara sauce.
3. **Luscious Marinara Sauce:** A homemade marinara sauce, bursting with fresh herbs, ripe tomatoes, and a hint of garlic, elevates the dish to new heights of flavor.
4. **Satisfying Meal:** This low-carb Eggplant Parmesan is not just a fleeting culinary experience; it's a complete and satisfying meal that leaves you feeling nourished and content.
Get ready to indulge in a guilt-free culinary delight with our Cheesy Low-Carb Eggplant Parmesan. This recipe is a testament to the culinary magic that can be achieved when health and flavor go hand in hand. Prepare to tantalize your taste buds and embark on a journey of culinary bliss.
LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190˚C).
- Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
- In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
- Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
- Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
- While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
- To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
- Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
- Serve garnished with more basil.
- Enjoy!
- Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams
Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams
CHEESY LOW-CARB EGGPLANT PARMESAN
I LOVE eggplant parmesan, and this is my favorite version that I've come up with so far. I made it low-carb when my husband and I were on the South Beach diet a few years ago, and I actually prefer it this way now! To mix things up, I'll sometimes add fresh basil and/or zucchini slices in between layers, or use bulk sausage instead of hamburger, but it's wonderful just the way it is.
Provided by cowgirl_cook
Categories Cheese
Time 1h10m
Yield 1 9x13 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
- In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
- Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
- Cook at 425 for 20 minutes, turning the eggplant slices half way through.
- Meanwhile, brown the hamburger.
- Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
- Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
- Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
- Spread the hamburger evenly over the ricotta.
- Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
- Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 326, Fat 18.5, SaturatedFat 8.9, Cholesterol 95.4, Sodium 620.1, Carbohydrate 14.6, Fiber 5.2, Sugar 7.5, Protein 25.6
LOW CARB EGGPLANT PARMESAN
This delicious low carb eggplant parm has all the classic flavors without the carbs! Easy to make, filling, and the perfect low carb vegetarian comfort food.
Provided by Kristen McCaffrey
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
- Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
- Bake for 20-25 minutes until softened.
- Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.
- Cover with foil and bake for 20 minutes. Remove foil and let cheese brown and crisp if desired, you can also broil it for a couple minutes. Let rest for 15-20 minutes if possible. Serve with fresh basil.
Nutrition Facts : ServingSize 1.5 cups, Calories 277 cal, Carbohydrate 25 g, Fat 15 g, Protein 13 g, Fiber 11 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 740 mg, Sugar 13 g
LOW-CARB CHEESY EGGPLANT PARMESAN
Our vegetable garden has been producing a lot of wonderful looking eggplant and we love to fix eggplant Parmesan with it. We tend to eat Keto and low-carb, so I modified some traditional recipes with some tasty twists to make it very cheesy, low-carb, easier to make, and a lot less greasy. Love it best with hot Italian sausage. Be careful with any salt if you do ues sausage as the sausage and the Parmesan cheese both are fairly salty.
Provided by Tomaso Basso
Categories Vegetable
Time 1h20m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
- Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
- In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
- Lay out the eggplant on the cookie sheets.
- Using a basting brush, paint the slices with the egg mixture.
- Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
- Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
- Meanwhile, brown the hot Italian sausage in a skillet.
- Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
- Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
- Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
- Top with a final layer of eggplant, then the mozzerella cheese.
- Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
- Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.
Nutrition Facts : Calories 805.2, Fat 54.1, SaturatedFat 26.2, Cholesterol 238.4, Sodium 2100.6, Carbohydrate 28.8, Fiber 7.7, Sugar 12.5, Protein 51.1
CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
Tips:
- To ensure the eggplant slices are tender, slice them thinly and evenly. You can use a mandoline slicer for precise and uniform slices.
- To remove the bitterness from the eggplant, sprinkle salt on the slices and let them rest for about 30 minutes. Rinse them thoroughly and pat dry before cooking.
- Use a large skillet or griddle to cook the eggplant slices. This will help them cook evenly and prevent overcrowding.
- Cook the eggplant slices in batches if necessary to avoid overcrowding. This will help them cook evenly and prevent them from becoming soggy.
- Don't overcrowd the baking dish when assembling the eggplant parmesan. Leave some space between the slices so that the cheese can melt and bubble.
- Use a combination of mozzarella and parmesan cheese for the best flavor and texture.
- Bake the eggplant parmesan until the cheese is melted and bubbly and the eggplant is tender. This usually takes about 20-25 minutes.
- Serve the eggplant parmesan immediately, topped with additional parmesan cheese and fresh basil.
Conclusion:
This cheesy low-carb eggplant parmesan is a delicious and satisfying dish that is perfect for a low-carb or keto diet. It is easy to make and can be customized to your liking. You can adjust the amount of cheese and spices, or add other vegetables such as zucchini or bell peppers. This dish is sure to be a hit with your family and friends!
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