Eggplant Parmesan Slices

Course: Appetizer, Snacks

Cuisine: Italian

Keyword: low carb eggplant

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 43kcal

Author: Angela Coleby

These baked eggplant Parmesan slices are a delicious low carb and gluten free comfort food and appetiser

Print Recipe

Ingredients

1 Eggplant
25 grams Parmesan cheese grated
25 grams Almond flour
½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Oregano optional
1 Egg beaten

Instructions

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.

Notes

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

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

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.

Nutrition