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
Scale
- 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