Cheesy Low Carb Eggplant Parmesan Recipes

LOW CARB EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
• Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
• Bake for 20-25 minutes until softened.
• Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.
• Cover with foil and bake for 20 minutes. Remove foil and let cheese brown and crisp if desired, you can also broil it for a couple minutes. Let rest for 15-20 minutes if possible. Serve with fresh basil.

CHEESY LOW-CARB EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
• In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
• Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
• Cook at 425 for 20 minutes, turning the eggplant slices half way through.
• Meanwhile, brown the hamburger.
• Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
• Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
• Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
• Spread the hamburger evenly over the ricotta.
• Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
• Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!

LOW-CARB CHEESY EGGPLANT PARMESAN

Steps:

• Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
• Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
• In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
• Lay out the eggplant on the cookie sheets.
• Using a basting brush, paint the slices with the egg mixture.
• Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
• Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
• Meanwhile, brown the hot Italian sausage in a skillet.
• Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
• Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
• Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
• Top with a final layer of eggplant, then the mozzerella cheese.
• Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
• Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.

LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY

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

CHEESY EGGPLANT PARMESAN CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
• Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
• Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!