Ryan's Low Carb Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Almond Flour, about 4 ounces 1 cup Grated Parmesan Cheese, 4 ounces 1 tsp Garlic Powder1 tsp Italian Seasoning Salt, to taste 2-3 eggs 12 1/4-inch slices eggplantOlive Oil SpraySalt and pepper, to taste 1/2 cups of Spaghetti Sauce 4 ounces mozzarella cheese, shredded, 1 cup 2 tablespoons Parmesan cheese
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 350º 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.
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 350º 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.
Nutritional Info 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
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