This Low Carb Crispy Eggplant Parmesan is a healthy twist on a classic dish. It features crispy breaded eggplant slices layered with rich tomato sauce and gooey cheese.
Who knew eating veggies could taste this good? I love serving it hot, with a sprinkle of fresh basil on top—it makes me feel like a gourmet chef without all the fuss!
Key Ingredients & Substitutions
Eggplants: Choose medium-sized eggplants for this recipe. They have a firm texture and minimal seeds, making them perfect for frying. If eggplants aren’t available, zucchini can be a tasty alternative.
Almond Flour: This ingredient gives the breading a low-carb crunch. If you have nut allergies, try using coconut flour or crushed pork rinds as a substitute. They work great and keep the dish low-carb.
Parmesan Cheese: Freshly grated Parmesan really boosts flavor. If you want a lighter option, consider using Pecorino Romano for a sharper taste. Vegan cheese can work too, but be sure it melts well.
Low Carb Marinara Sauce: You can make your own by blending canned tomatoes with spices for a fresh taste. If you’re short on time, look for store-bought options labeled “sugar-free” or “low-carb.”
How Do I Make Sure My Eggplant is Crispy?
The key to crispy eggplant is properly preparing it before frying. Start by salting the eggplant slices to draw out moisture. This helps them become tender but keeps them from getting soggy.
- Slice the eggplants and sprinkle them with salt; let them sit in a colander for 15-20 minutes.
- Pat the slices dry with paper towels to eliminate excess moisture.
- For the breading, ensure you coat each slice well to create a sturdy crust when frying.
When frying, use enough oil to cover the bottom of the skillet and make sure it’s hot enough to sizzle when the eggplant hits the pan. This helps create that golden, crispy texture!
How to Make Low Carb Crispy Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants, thinly sliced lengthwise
- Salt, to taste
For the Breading:
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Black pepper, to taste
For Coating:
- 2 large eggs
For Frying:
- Olive oil or avocado oil, for frying
For the Toppings:
- 1 cup shredded mozzarella cheese
- 1 cup low carb marinara sauce (sugar-free)
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
How Much Time Will You Need?
This delicious Low Carb Crispy Eggplant Parmesan takes about 30 minutes to prepare and an additional 10 minutes to cook, plus a few minutes for broiling. In total, plan for about 40 minutes from start to finish, including prep and cooking time.
Step-by-Step Instructions:
1. Prepare the Eggplants:
First, slice the eggplants thinly lengthwise, aiming for about 1/4 inch thick slices. Sprinkle salt lightly over the slices and place them in a colander. Let them sit for 15-20 minutes to draw out moisture, which helps prevent sogginess. After that, pat them dry using paper towels.
2. Set Up the Breading Stations:
In a shallow bowl, whisk the eggs until well combined. In another bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper until everything is evenly combined. This will be your flavorful breading mix!
3. Coat the Eggplant Slices:
Take each eggplant slice and dip it first into the whisked eggs, ensuring it’s fully coated. Then, transfer it to the almond flour and Parmesan mixture, pressing gently to coat thoroughly. Repeat this for all slices, placing them aside as you finish each one.
4. Frying Time:
In a large skillet, heat a generous amount of oil over medium heat. Once it’s hot (you can test it by dropping in a small piece of eggplant to see if it sizzles), carefully add the breaded eggplant slices. Fry them until they are golden brown and crispy, about 3-4 minutes on each side. Make sure to not overcrowd the pan; fry in batches if necessary.
5. Drain the Fried Eggplants:
Once crispy, remove the fried eggplant slices and lay them on a plate lined with paper towels to drain any excess oil. This will keep them crispy!
6. Broil for the Final Touch:
Preheat your oven broiler. Take an oven-safe dish or baking sheet and arrange the fried eggplant slices in a single layer. Add a small spoonful of low carb marinara sauce on top of each slice, followed by a sprinkle of shredded mozzarella cheese.
7. Broil and Serve:
Place the dish under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning! Once done, remove from the oven and garnish with chopped parsley and extra Parmesan cheese. Serve immediately with additional marinara sauce on the side, and enjoy your low-carb crispy eggplant parmesan!
Can I Use Other Types of Cheese in This Recipe?
Absolutely! If you’re looking for different flavors, you can substitute mozzarella with provolone or gouda. For a dairy-free option, try vegan cheese that’s designed for melting.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
Can I Bake the Eggplant Instead of Frying It?
Yes, you can bake the breaded eggplant slices! Preheat your oven to 400°F (200°C), place the slices on a parchment-lined baking sheet, and bake for about 20-25 minutes, flipping halfway, until golden and crispy.
Can I Freeze the Eggplant Parmesan?
Yes! After frying and assembling the dish, you can freeze it before broiling. Wrap it tightly in plastic wrap and then foil. When ready to enjoy, thaw overnight in the fridge and broil as directed.
