This tasty Low Carb Crispy Eggplant Parmesan is a delightful twist on a classic dish! Thin slices of eggplant are coated to make them crispy, then topped with rich marinara and melted cheese.
I love how this dish feels like comfort food without the carbs! The crispy texture with cheesy goodness has everyone asking for seconds. Plus, it’s super easy to make—win-win! 😄
Key Ingredients & Substitutions
Eggplant: The star of the dish! Choose a medium eggplant that feels firm and heavy. If you want, you can substitute with zucchini for a slightly different taste.
Parmesan Cheese: Freshly grated Parmesan is best for taste. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor.
Almond Flour: This keeps the recipe low carb but can be swapped with coconut flour or ground flaxseed if preferred. Just keep in mind that different flours may alter the texture a bit!
Eggs: For a vegan twist, replace with flax eggs (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). Just ensure everything sticks together nicely when cooking.
How Do You Get the Eggplant to Be Crispy?
Getting that desired crispiness hinges on a few important techniques. Here’s how to ensure your eggplant comes out perfect!
- **Salting:** After slicing, sprinkle salt on the eggplant and let it sit. This helps draw out moisture and bitterness. Make sure to rinse or pat dry to avoid excess saltiness.
- **Coating:** Ensure each eggplant slice is well-coated with the egg mixture and the cheese/almond flour mix. Press down slightly to really stick the coating on.
- **Oil Temperature:** Get the oil hot enough before adding your slices. Test by dropping a tiny piece of eggplant—if it sizzles, you’re ready! This helps create that crispy texture.
- **Don’t Crowding the Pan:** Fry in batches! If you overcrowd the skillet, the eggplant will steam instead of fry, leading to sogginess.
With these simple tips, you’ll have crispy, flavorful eggplant every time! Enjoy this dish as a satisfying meal or a delightful appetizer. Happy cooking!
Low Carb Crispy Eggplant Parmesan
Ingredients You’ll Need:
- 1 medium eggplant, thinly sliced lengthwise (about 1/4 inch thick)
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil or avocado oil, for frying
- 1 cup low-carb marinara sauce (optional, for dipping or serving)
- Additional grated Parmesan for topping
- 2-4 eggs (optional, for frying on top)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 20 minutes getting everything ready and cooking, plus a little extra time for salting and draining the eggplant slices. It’s a quick and delicious meal option!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by slicing the eggplant lengthwise into thin slices, about 1/4 inch thick. Sprinkle some salt over the slices and place them in a colander. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. After that, pat them dry with paper towels to remove the moisture and salt.
2. Make the Coating:
In a shallow bowl, combine the grated Parmesan cheese, almond flour, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix everything together until well combined.
3. Prepare the Egg Wash:
In another bowl, whisk the 2 large eggs together until well beaten. This will help the coating stick to the eggplant slices.
4. Coat the Eggplant:
Take each slice of eggplant and dip it first into the egg mixture, letting any excess drip off, then dredge it in the Parmesan-almond flour mixture. Make sure to press lightly to ensure the coating sticks to both sides. Set aside the coated slices on a plate.
5. Heat the Oil:
In a large skillet, heat enough olive oil or avocado oil over medium heat to coat the bottom of the pan. Wait until the oil is hot before adding the eggplant slices.
6. Fry the Eggplant:
Carefully add the coated eggplant slices to the skillet in batches, making sure not to crowd the pan. Fry each side for about 3-4 minutes or until golden brown and crispy. Once they’ve cooked, transfer them to a paper-towlined plate to drain any excess oil.
7. Optional Egg Topping:
If you’d like to add sunny-side-up eggs, you can fry 2-4 eggs in the same skillet after cooking the eggplant or in a separate pan as per your preference.
8. Assemble the Dish:
Once everything is cooked, arrange the crispy eggplant slices on a serving plate. If using, place the fried eggs on top and sprinkle with more grated Parmesan cheese and fresh parsley for garnish.
9. Serve and Enjoy:
Serve your delicious crispy eggplant parmesan with a side of warm low-carb marinara sauce for dipping or spoon some sauce over the eggplant. Enjoy every crunchy, cheesy bite!
Dig in and savour this delightful low-carb dish that packs big flavor and crispy goodness!
Can I Use Other Types of Cheese in This Recipe?
Yes! While Parmesan is the traditional choice, you can experiment with mozzarella or a blend of cheeses for a different flavor profile. Just keep in mind that using fresh mozzarella may add extra moisture.
How Do I Store Leftover Eggplant Parmesan?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispiness, or warm them in a skillet over medium heat.
Can I Prepare This Dish in Advance?
Absolutely! You can coat the eggplant slices ahead of time and store them in the fridge for a few hours. Just fry them right before serving for that perfect crispy texture.
What Can I Serve With Low Carb Crispy Eggplant Parmesan?
This dish pairs wonderfully with a fresh garden salad, steamed vegetables, or even cauliflower rice for a low-carb side. You can also enjoy it as a hearty appetizer with your favorite dipping sauce!