Low Carb Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant parm.
I have always loved eggplant parmesan but as I got older and found out just how many calories are in the traditional version I couldn’t believe it. Yes, although I hate to admit it, I was one of those people who thought I was making a healthier choice since I was choosing a vegetable. And then I learned that the eggplant is normally covered in an obscene amount of breading and deep fried. Delicious but definitely not a healthy choice.
So over the years I have been making lots of lower calories versions including this simple low carb version with roasted eggplant. It still has all the flavor you would expect, and I actually find I like it even more since you can actually taste the eggplant and don’t have to worry about it becoming a soggy, oily mess. Plus the addition of an almond flour topping, adds some extra protein and crunch. It’s comfort food at its best and will satisfy every eggplant parm craving you have.
To make a really delicious Low Carb Eggplant Parmesan, there are a few important things to keep in mind:
- The sauce: Since sauce is a big part of this dish, you want to choose a sauce with a ton of flavor. You also want a sauce that doesn’t have added sugar to keep the carbs as low as possible. This homemade sauce is a great option or you could try. For store bought sauces, I like Cucina Antica Tomato Basil and Amy’s Organic Family Marinara, both of which don’t have any added sugars.
- You want the eggplant to stand out in the dish and not become lost in a sea of sauce. Two things I like to do to make sure the eggplant is the star of the dish is to cut in lengthwise in long strips instead of circular rounds. This gives you bigger pieces that stand out more. Secondly, if you salt the eggplant for 10-15 minutes before baking it, you can remove some of the moisture and will get a better end product that doesn’t get mushy.
- When you are layering the eggplant, don’t be scared to have it overlap slightly. This will create a nice layer of eggplant and again help it stand out against the sauce.
- If you want to pack in some extra protein, you can add a layer of cooked ground beef or sausage – it’s delicious!
- Try to let the eggplant parmesan rest for at least 15 minutes before digging in. This will help the dish to set up and some of the liquid that cooked out during cooking will be reabsorbed.
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