Best Low Carb Eggplant Aubergine Parmesan Recipes

LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY

Low-Carb Eggplant Parmesan Recipe by Tasty image

Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 large eggplant
salt, to taste
1 ½ cups almond meal
1 tablespoon italian seasoning
3 large eggs
water, splash
1 cup rice flour
olive oil, to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 1 can
6 large leaves fresh basil, chopped, plus more for garnish
1 ½ cups shredded mozzarella cheese
¾ cup shredded parmesan cheese

Steps:

Preheat the oven to 375°F (190˚C).
Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
Serve garnished with more basil.
Enjoy!
Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams

LOW CARB EGGPLANT (AUBERGINE) PARMESAN

Low Carb Eggplant (Aubergine) Parmesan image

I am on a low carb diet (South Beach) and I've found this recipe to be best in satisfying my craving of pasta with red sauce or pizza....god, I miss those days! But this is just as good and healthy too; a good dish for a vegetarian that may also be watching their carb intake. Serve this as a main dish (serves 3) or as a side dish (serves 6).

Provided by TheDancingCook

Categories Cheese

Time 55m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs eggplants
1 cup parmesan cheese, shredded and divided
2 cups mozzarella cheese, shredded and divided
1 1/2 cups no-added-sugar low carb spaghetti sauce (I use Hunt's no added sugar Italian baking sauce, in a can) or 1 1/2 cups marinara sauce (I use Hunt's no added sugar Italian baking sauce, in a can)
italian seasoning
dried oregano
dried basil

Steps:

Preheat oven to 375 degrees.
Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
Repeat layers and again, sprinkle with spices.
Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.

EGGPLANT (AUBERGINE) PARMESAN

Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

preheat oven to 350 degrees.
mix egg and milk together in bowl, blend.
heat olive oil in med frying pan.
dip eggplant slices into egg/milk mixture.
dip eggplant into breadcrumbs.
place 4 slices at a time, into olive oil in frying pan.
fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
remove eggplant from skillet, and place on paper towels to drain excess oil.
repeat dipping and frying proces with other 4 eggplant slices.
place 1/2 cup spaghetti sauce into 9x13 casserole dish.
place eggplant into bottom of cassserole.
pour spaghetti sauce over top of eggplant.
sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
bake in 350 degree oven for 30 minutes or until cheese is melted.
serve over pasta if desired.