This Low Carb Crispy Eggplant Parmesan is a tasty twist on a classic dish! With delicious layers of roasted eggplant, marinara sauce, and gooey cheese, it’s a winner for sure.
Just thinking about that crispy texture makes my mouth water! I love pairing it with a fresh garden salad for a complete meal. It feels like a treat, but without the carbs! 😊
Key Ingredients & Substitutions
Eggplant: The star of this dish! Choose a medium eggplant that’s firm and shiny. If you’re not a fan of eggplant, zucchini works well as an alternative, providing a similar texture.
Parmesan Cheese: Grated Parmesan adds amazing flavor and crispiness. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the cheese!
Almond Flour: This low-carb choice keeps the dish crispy. You can substitute crushed pork rinds for an even lower carb count, or use coconut flour if you need a nut-free option.
Italian Seasoning: Dried herbs like oregano, basil, and thyme make the dish aromatic. You can mix your own version or use a pre-made blend; both will work beautifully!
How Do You Get Crispy Eggplant?
Achieving that perfect crispy texture with eggplant can be tricky, but with a few special steps, it’s simple! The key is to draw out moisture and ensure a good coating. Here’s how:
- Slice the eggplant and salt it to remove excess moisture. Let it sit for 15 minutes; this helps reduce bitterness too.
- Use a two-step breading process: dip in eggs first, then coat with the Parmesan-almond mixture. This ensures a great crust.
- Fry in hot oil until golden brown. Resist the urge to overcrowd the pan, which helps maintain a steady temperature for crispiness.
Enjoy making your crispy eggplant masterpiece! It’s a tasty way to enjoy your veggies without the carbs.
How to Make Low Carb Crispy Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 1 medium eggplant
- 2 large eggs
For the Coating:
- 1 cup grated Parmesan cheese
- 1 cup almond flour (or crushed pork rinds for lower carb)
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Cooking:
- Olive oil or avocado oil, for frying
- Fresh parsley, chopped (optional, for garnish)
- Low carb marinara sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-20 minutes to cook, for a total of around 30-35 minutes. Perfect for a delicious appetizer or a quick snack!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by slicing the eggplant into thin rounds or strips, approximately 1/4 inch thick. Then, lay the slices on a clean kitchen towel and sprinkle them lightly with salt. This helps draw out moisture and reduce bitterness. Let them sit for about 15 minutes, then pat dry to remove excess moisture.
2. Set Up the Breading Stations:
In one shallow bowl, beat the eggs well. In a separate shallow bowl, combine the grated Parmesan cheese, almond flour, dried Italian seasoning, garlic powder, salt, and pepper. Mix everything together until well combined.
3. Coat the Eggplant Slices:
Take each eggplant slice and first dip it into the beaten eggs, allowing any excess egg to drip off. Then dredge the slice in the Parmesan-almond mixture, pressing lightly to ensure it’s coated thoroughly. Repeat this for all slices.
4. Fry the Eggplant:
Heat a generous amount of olive oil or avocado oil in a large skillet over medium heat. Fry the coated eggplant slices in batches, about 3-4 minutes on each side, or until they turn golden brown and crispy. Make sure not to overcrowd the pan to allow for even cooking.
5. Drain and Serve:
Once cooked, transfer the crispy eggplant slices to a paper towel-lined plate to drain any excess oil. Arrange them on a serving plate, and if you like, sprinkle some chopped fresh parsley on top for a pop of color. Serve with a side of low carb marinara sauce for dipping!
Enjoy your crunchy, cheesy, low-carb eggplant parmesan snack or appetizer! It’s satisfying and delicious, perfect for any occasion!
Can I Use Different Types of Cheese?
Absolutely! While Parmesan adds a great flavor, you can substitute with mozzarella for a gooey texture or even use a dairy-free cheese if you’re looking for a non-dairy option.
Can I Bake the Eggplant Instead of Frying?
Yes, you can bake them for a healthier option! Preheat your oven to 425°F (220°C) and place the coated eggplant slices on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
How Do I Store Leftovers?
Store any leftover crispy eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results to maintain the crispiness.
What Can I Serve with This Dish?
This dish pairs perfectly with a fresh salad or steamed vegetables. You can also serve it alongside low carb pasta or zucchini noodles for a complete meal.
