This Low Carb Crispy Eggplant Parmesan is a tasty twist on a classic dish! With crunchy eggplant slices and cheesy goodness, it’s a hit for anyone watching carbs.
Who knew eggplant could be this addictive? I can’t help but sneak a few extra pieces while cooking. Pair it with a simple salad for a lovely meal—you’ll love it!
Key Ingredients & Substitutions
Eggplant: A medium-sized eggplant is essential for this recipe, giving a meaty texture. If you’re not a fan, zucchini or even mushrooms can provide a similar feel, though the flavors will change a bit.
Almond Flour: This low carb option is perfect here for breading. If you have nut allergies, you can try using coconut flour but keep in mind it absorbs more moisture, so use less.
Parmesan Cheese: Freshly grated Parmesan adds a nice depth of flavor. If you need a substitute, Pecorino Romano works well for a sharper taste. Nutritional yeast can be a dairy-free alternative.
Marinara Sauce: Low carb sugar-free marinara is a must, but feel free to use homemade if you have your favorite recipe. Just watch the sugar content if you’re buying store-bought.
How Do You Get the Eggplant Crispy?
Getting that perfect crunch is the key to this dish. Here’s what I do:
- Slice the eggplant evenly, around 1/4-inch thick. For extra moisture removal, sprinkle salt on the slices and let them sit for 30 minutes. Rinse and pat dry.
- Create a solid breading station with almond flour mixed with seasonings. The order of dipping is crucial: egg first, then almond flour, ensuring each slice is coated well.
- Fry in hot oil. An oil temperature that’s too low will steam the eggplant instead of frying it, so medium heat keeps it crispy.
- Don’t overcrowd the skillet; give them space to fry evenly without steaming.
Following these tips will help you achieve that delicious, crispy coating, giving your Eggplant Parmesan that satisfying crunch!
Low Carb Crispy Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 1 medium eggplant (about 1 lb), sliced into 1/4-inch thick strips
For the Breading:
- 1 cup almond flour (for low carb breading)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Wet Mixture:
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any low carb milk alternative)
For Assembly:
- 1/2 cup low carb marinara sauce (sugar-free)
- 1/2 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped (for garnish)
- Olive oil or avocado oil for frying
How Much Time Will You Need?
This delicious dish takes about 20-25 minutes to prepare and 10 minutes for cooking—perfect for a quick weeknight meal! Don’t forget about an extra 2-3 minutes under the broiler, and you’ll have a tasty dinner ready in no time!
Step-by-Step Instructions:
1. Prepare the Breading Station:
Begin by gathering your ingredients for the breading. In a shallow bowl, combine the almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Give it a good mix so everything is evenly distributed!
2. Make the Wet Mixture:
In another bowl, crack the eggs and add the almond milk. Whisk them together until they’re well combined and look smooth—this is what will help the breading stick to the eggplant!
3. Bread the Eggplant:
Now it’s time to coat the eggplant. Take each slice, dip it into the egg mixture first, letting any excess liquid drip off. Then, dredge it in the almond flour-Parmesan mixture, pressing gently to make sure the coating sticks well.
4. Fry the Eggplant:
Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded eggplant strips in batches to avoid overcrowding. Cook them for about 3-4 minutes on each side, until they turn golden brown and crispy. Once done, transfer the cooked strips to a plate lined with paper towels to soak up any excess oil.
5. Preheat the Broiler:
While the eggplant is frying, preheat your oven broiler to get it nice and hot for the final touch!
6. Assemble the Dish:
Take an oven-safe dish and arrange the fried eggplant strips in a single layer. Spoon a bit of the low carb marinara sauce over each strip—enough to cover them nicely but not too much to make them soggy. Then, sprinkle the shredded mozzarella cheese on top!
7. Broil for Melty Goodness:
Carefully place your assembled dish under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on it so it doesn’t burn!
8. Garnish and Serve:
Once the cheese is perfectly melted, remove the dish from the oven. Garnish with freshly chopped parsley or basil to add some fresh flavor. Serve immediately with extra marinara sauce on the side for dipping!
Enjoy your crispy, cheesy, and low-carb take on classic Eggplant Parmesan that’s sure to impress!
Can I Use Regular Flour Instead of Almond Flour?
While you can use regular flour, it won’t be low carb. If you’re sticking to a low carb diet, almond flour is recommended for its texture and flavor. However, you can also try coconut flour as a lower-carb alternative, but use less as it absorbs more moisture.
How Can I Make This Recipe Vegan?
You can make this dish vegan by substituting the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until thickened). Use nutritional yeast instead of Parmesan cheese and a plant-based milk for the wet mixture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispness, or use the air fryer if you have one for a crispy texture!
Can I Bake the Eggplant Instead of Frying It?
Absolutely! To bake, preheat your oven to 400°F (200°C). Arrange the breaded eggplant slices on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for about 25-30 minutes, flipping halfway through, until bubbly and golden brown.
