Eggplant Parmesan Slices

Course: Appetizer, Snacks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 43kcal
Author: Angela Coleby
These baked eggplant Parmesan slices are a delicious low carb and gluten free comfort food and appetiser
Print Recipe


  • 1 Eggplant
  • 25 grams Parmesan cheese grated
  • 25 grams Almond flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Oregano optional
  • 1 Egg beaten


  • Preheat the oven to 200C/400F degrees
  • Cut the eggplant into slices of about 1 cm thick, removing the top and bottom of the eggplant.
  • Place the almond flour, Parmesan, herbs, salt and pepper in a bowl and combine.
  • Dip the eggplant slices in the beaten egg, then into the Parmesan mixture. Double dip if you want.
  • Place the coated eggplant slices on a parchment paper lined baking tray.
  • Bake for 25-30 minutes, turning the slices over half way through when crispy and brown.


Makes 10-12 slices.  Serves 1-2 People 
Nutritional Info per slice (based on 12 slices) :  43 Calories, 2g Fat, 2g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs


Calories: 43kcal