This low-carb eggplant parmesan is breaded with cheese and spices. It’s just as good as the original – you won’t even miss the carbs!
One of the first “fancy” dishes I ever learned how to make was eggplant Parmesan. It seemed incredibly impressive when I was a teenager, and I think it’s still a fun dish to impress your dinner guests (assuming they actually like eggplant.) I’ve been on a really big red sauce kick lately, so I wanted to adapt my favorite eggplant Parmesan recipe to be low-carb to go with it.
If this recipe looks a bit familiar to you regular readers, that’s because it’s adapted from my 30 Minute Low-Carb Italian Chicken. This “breading” bakes up into an awesome, crunchy crust and you really won’t miss the breadcrumbs or the frying. (Though I’m sure you could fry it up or air fry it if you wanted to.) In the photos, I paired it up with this (affiliate link) Beef Ragu recipe from Cook Smarts, but you can pair it with your favorite red meat sauce. I’m hoping to adapt my own ragu recipe to be more low-carb in the near future.
You’ll notice that I chose to peel my eggplant for this recipe. You don’t have to do so, but I think it really helps to cut down on the bitterness and I am not a huge fan of having to bite through the thick peel when I eat it. Salting the eggplant and letting the moisture wick out before breading also helps cut some of the bitter flavor. Enjoy!
Low-Carb Eggplant Parmesan
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 Servings 1x
Description
This low-carb eggplant parmesan is breaded with cheese and spices. It’s just as good as the original – you won’t even miss the carbs!
Ingredients
- 1 lb (about 2 medium) eggplant
- 2 packets dry italian dressing mix
- 1 tsp garlic powder
- 1 cup shredded parmesan and romano cheese
- 2 eggs
- 1/2 cup coconut flour
For Serving:
- Shredded Mozzarella cheese
- Your favorite low-carb meat sauce or red sauce. I used this one from Cook Smarts.
Instructions
- Peel eggplant, slice into 1/2 inch slices, and sprinkle with salt to draw out the moisture. Place on a wire baking rack over paper towels and allow to drain for about 20 minutes, flipping over halfway through.
- Blot eggplant with a paper towel to remove any surface moisture.
- Preheat oven to 400 degrees.
- In a small food processor or blender, process Parmesan cheese, garlic powder, and Italian dressing mix until shredded Parmesan is about the size of a grain of rice. (This will help the coating cover the eggplant better.)
- Scramble the two eggs.
- Set up 3 plates – one with coconut flour, one with the scrambled eggs, and one with the Parmesan mixture.
- Dip each eggplant slice into the coconut flour, then egg, then Parmesan mixture being sure to coat each side.
- Place onto a baking sheet lined with parchment paper or a silpat and bake for 25-30 minutes, turning halfway through.
- Serve with your favorite meat sauce or pasta sauce.
Nutrition
- Serving Size: 3 slices without sauce
- Calories: 188
- Fat: 9g
- Carbohydrates: 8g net
- Protein: 13g
Pin this Low-Carb Eggplant Parmesan for Later!
Made these last week. Since I had only 1 pkt of Italian seasoning and the end of my parm, i just double-dipped the remaning slices of eggplant in the coconut flour and served all with spaghetti squash and ragu.
Raves all around!
Thanks!
excellent..tasty..fulfilling. every one loved it..all gone
Too salty. Used 1 medium eggplant. Maybe the Italian dressing mix was the culprit, it was Zesty Italian. Need to try it again with less seasoning.