This Low Carb Crispy Eggplant Parmesan is a tasty twist on the classic! Baked until golden, the eggplant is light and crunchy, perfect for a healthy meal.
You’ll love how easy it is to make! Just layer it with marinara and cheese, then bake. It’s a dish you can enjoy without the guilt and still feel full and happy!
Key Ingredients & Substitutions
Eggplant: Fresh and firm eggplants make the best base for this recipe. You can also use zucchini if you want a different flavor. Keep in mind zucchini may cook faster than eggplant.
Almond flour: This flour keeps the dish low carb. If you need a nut-free option, try crushed pork rinds for added crunch. Another alternative is coconut flour, but you’ll need to adjust the amount due to its absorbency.
Parmesan cheese: The nutty flavor of Parmesan is essential, but you can substitute with Pecorino Romano for a sharper taste. Nutritional yeast is a great vegan alternative if you want a cheese-like flavor without dairy.
Eggs: Eggs help bind the coating. If you’re vegan or allergic, try using a flaxseed meal mix (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). It works well as a binder!
How Do I Get My Eggplant Extra Crispy?
One of the most important techniques for this recipe is ensuring your eggplant is crispy. Here’s how to achieve that:
- Start by slicing the eggplant evenly to ensure even cooking.
- After slicing, sprinkle with salt and let it sit for about 30 minutes. This draws out moisture and bitterness.
- Pat the slices dry after salting. This step is key to avoiding sogginess!
- Coat the eggplant thoroughly in the egg wash before dredging it in the almond flour. Pat the coating on firmly.
- Whether frying or baking, ensure the oil is hot (for frying) or that the oven is preheated to get that perfect crispy texture.
- Don’t overcrowd the pan or baking sheet. Give each slice space to breathe and crisp up!
Low Carb Crispy Eggplant Parmesan
Ingredients:
- 1 medium eggplant, sliced into 1/4 inch rounds or strips
- 1 cup almond flour (or crushed pork rinds for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 large eggs
- Salt and black pepper, to taste
- 1 cup low carb marinara sauce or roasted cherry tomatoes
- 4 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves, thinly sliced for garnish
- Olive oil or avocado oil, for frying or baking
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 30 minutes of cooking time, depending on whether you’re frying or baking the eggplant. So, you’re looking at roughly 50 minutes total to enjoy this delicious dish from start to finish!
Step-by-Step Instructions:
1. Prepare Your Kitchen:
Start by preheating your oven to 400°F (200°C) if you plan to bake the eggplant. If frying, gather a skillet and some oil.
2. Mix the Coatings:
In a shallow bowl, whisk the eggs until well combined. In another bowl, mix together the almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. This combo will give your eggplant that delicious crispy crust!
3. Prep the Eggplant:
Take your eggplant slices and pat them dry with paper towels to remove any excess moisture. Dip each slice in the egg wash, making sure it’s well coated. Then, dredge it in the almond flour mixture, pressing lightly to ensure it sticks.
4. Cook the Eggplant:
For frying, heat a thin layer of oil in a skillet over medium heat. Fry the coated eggplant slices for about 3-4 minutes on each side until they’re golden and crispy. Place them on a paper towel-lined plate to drain any excess oil. If you’re baking, arrange the coated slices on a parchment-lined baking sheet, drizzle or spray lightly with oil, and bake for 15-20 minutes, flipping halfway through. You want them crisp and golden!
5. Assemble the Dish:
In a baking dish or ovenproof skillet, layer the crispy eggplant slices. Pour marinara sauce or top with roasted cherry tomatoes, and then add the slices of fresh mozzarella cheese on top.
6. Final Bake:
Reduce the oven temperature to 375°F (190°C) and bake for about 10 minutes, or until the cheese is melted and bubbly—just the way you like it!
7. Garnish and Serve:
When it’s ready, take it out of the oven and garnish with freshly sliced basil and an optional sprinkle of extra Parmesan. It’s time to enjoy this delicious low carb crispy eggplant Parmesan while it’s warm!
Can I Use Frozen Eggplant for This Recipe?
It’s best to avoid frozen eggplant as it tends to become mushy when thawed. Fresh eggplant will provide the best texture and flavor for this dish. If you have to use frozen, make sure to thoroughly drain and pat dry to remove excess moisture.
How to Store Leftovers?
Store any leftover eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain its crispiness, or microwave it for a faster option, knowing it may lose some texture.
What Can I Substitute for Almond Flour?
If you need an alternative to almond flour, crushed pork rinds work well for a low carb option. Alternatively, you can use coconut flour, but remember to reduce the amount to about one-third since it absorbs much more moisture.
Can I Prepare This Dish in Advance?
Absolutely! You can prepare the eggplant and coat it ahead of time. Just store the coated slices in the refrigerator for up to a day before baking or frying. Assemble the eggplant Parmesan the night before and bake just before serving for a quick meal!
