Baked Eggplant Parmesan
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time: 15 minutes
Total Time: 40 minutes
Servings: 4 People
A low carb baked eggplant Parmesan with goats cheese for a twist on flavour.
- 2 Eggplants medium
- 1 cup Almond flour
- 1 teaspoon Oregano dried
- ½ teaspoon Salt
- 1 Egg beaten
- 1/4 cup Olive oil you may need more for frying
- ¾ cup Marinara sauce
- 1 cup Parmesan cheese grated
- ½ cup Goats cheese soft or sliced
- ½ cup Mozzarella cheese grated
Slice the eggplant into either circular rounds or strips, about 1 cm width.
Combine the almond flour, salt and the oregano in a bowl.
Dip the eggplant slices into the beaten egg, then into the almond mixture.
Heat the oil in a frying pan on a medium heat.
Gently fry the eggplant on both sides until golden brown. Repeat for all slices.
Preheat the oven to 200C/400F degrees.
In a baking dish, put a layer of Marinara sauce on the bottom, then place a layer of the fried eggplant slices on top.
Add a layer of goats cheese and sprinkle half the Parmesan.
Repeat the layers of eggplant, Marinara sauce, goats cheese and Parmesan
Top with the grated Mozzarella cheese.
Bake in the oven for about 15-20 minutes.
Rest for 15 minutes.
Eat and enjoy!
Nutritional Info per ¼ recipe: 508 Calories, 41g Fat, 22g Protein, 16g Total Carbs, 5g Fibre, 11g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1Serving | Calories: 508kcal | Carbohydrates: 16g | Protein: 22g | Fat: 41g | Fiber: 5g