CHEESY LOW-CARB EGGPLANT PARMESAN
I LOVE eggplant parmesan, and this is my favorite version that I've come up with so far. I made it low-carb when my husband and I were on the South Beach diet a few years ago, and I actually prefer it this way now! To mix things up, I'll sometimes add fresh basil and/or zucchini slices in between layers, or use bulk sausage instead of hamburger, but it's wonderful just the way it is.
Provided by cowgirl_cook
Categories Cheese
Time 1h10m
Yield 1 9x13 casserole, 8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 326, Fat 18.5, SaturatedFat 8.9, Cholesterol 95.4, Sodium 620.1, Carbohydrate 14.6, Fiber 5.2, Sugar 7.5, Protein 25.6
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Sufiyan Memon
s.m4@hotmail.comThis recipe is a great way to use up leftover eggplant. I had some leftover eggplant from another recipe and I didn't know what to do with it. I found this recipe and it was the perfect way to use it up.
Meron Eshetie
e.m@gmail.comI'm not a fan of eggplant, but I loved this recipe. The cheese and sauce were so flavorful.
Gaming Robin
robin-g41@hotmail.frI'm allergic to eggplant, but my husband loves it. I made this recipe for him and he said it was the best eggplant parmesan he's ever had.
safyan Gill
safyan_g47@gmail.comI made a few substitutions to this recipe and it still turned out great. I used panko breadcrumbs instead of almond flour and I used mozzarella cheese instead of Parmesan cheese.
Bilal Sambo
bilal-s@gmail.comThis recipe is a bit time-consuming, but it's worth it. The eggplant parmesan turned out amazing.
Allan Alpha 2
a@hotmail.comI'm not on a low-carb diet, but I still loved this recipe. It's a great way to lighten up eggplant parmesan without sacrificing any flavor.
Faixah Muhammed shikkau
fshikkau62@hotmail.frThis recipe is a lifesaver. I'm on a low-carb diet and I was craving eggplant parmesan. This recipe hit the spot.
Mu'aaz Abbaa maccaa
m89@gmail.comI'm so glad I found this recipe. It's a healthy and delicious way to enjoy eggplant parmesan.
Cyril Worthen
cyril@gmail.comThis is the best low-carb eggplant parmesan recipe I've ever tried. It's so good, I can't believe it's low-carb.
Asmat Khan
khanasmat54@gmail.comI was a bit skeptical about this recipe, but I was pleasantly surprised. It was delicious!
Avwunukpa Blessing
blessinga68@hotmail.frThis recipe is a keeper. I'll definitely be making it again.
debora chisenga
c40@gmail.comI've made this recipe several times and it always turns out great. It's a family favorite.
Whitney Taylor
w28@gmail.comI made this for a party and it was a big hit. Everyone loved it.
Jo Jo Polizzi
j.p35@hotmail.comThis recipe is a great way to get your kids to eat eggplant. My kids loved it!
Prem Kunwar
p@gmail.comI love the cheesy, gooey goodness of eggplant parmesan, and this low-carb version is just as good as the traditional one.
Willie Barrett
barrett@yahoo.comThis was a great way to use up some leftover eggplant. It was quick and easy to make, and it tasted delicious.
Walaa Abdo
w_a@yahoo.comI'm not a huge fan of eggplant, but this dish was surprisingly good. The cheese and sauce really made it.
Tshabo Tixin
ttixin30@hotmail.comThis recipe was easy to follow and turned out great! The eggplant was crispy on the outside and tender on the inside, and the cheese was melted and gooey.
Babyjr Taungakava
taungakava@yahoo.comI love eggplant parmesan, and this low-carb version is just as good as the traditional one. The almond flour crust is a great substitute for breadcrumbs.
Sarah queren Duarte
s@yahoo.comThis eggplant parmesan was a hit! The cheesy, gooey goodness paired perfectly with the tender eggplant. Definitely a keeper recipe.