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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 19.4 g
  • Cholesterol: 128.3 mg
  • Sodium: 556.8 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 19.0 g

View full nutritional breakdown of Ryan's Low Carb Eggplant Parmesan calories by ingredient
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Ryan's Low Carb Eggplant Parmesan

Submitted by: KASHISSA


Number of Servings: 6

Ingredients

    1 cup Almond Flour, about 4 ounces
    1 cup Grated Parmesan Cheese, 4 ounces
    1 tsp Garlic Powder
    1 tsp Italian Seasoning
    Salt, to taste
    2-3 eggs
    12 1/4-inch slices eggplant
    Olive Oil Spray
    Salt and pepper, to taste
    1/2 cups of Spaghetti Sauce
    4 ounces mozzarella cheese, shredded, 1 cup
    2 tablespoons Parmesan cheese

Directions

Breading mixture:

1 cup Almond Flour, about 4 ounces
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs

In a food processor ground up almonds to the consistence of breadcrumbs. Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.


12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of Spaghetti Sauce
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese

Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.

Top each piece of the fried eggplant with 1 tablespoon of spaghetti sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350ยบ about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.


Number of Servings: 6

Recipe submitted by SparkPeople user KASHISSA.






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