Low-Carb Eggplant Parmesan (July 18th, 2019)

Low-Carb Eggplant Parmesan

  • Servings: 4
  • Difficulty: easy
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Adapted from various online recipes

Ingredients

  • Cooking spray
  • 1 eggplant
  • 1/2 cup of shredded cheese
  • 1 egg
  • (optional) 1 15oz can of tomato sauce
  • (optional) 1/2 cup of Almond flour

Directions

  1. Wash and cut the eggplant into thin rounds.
  2. Place the eggplant rounds into a large strainer in a sink and cover with coarse (kosher) salt. Leave for 1 hour so the juice will drain.
  3. After 1 hour, rinse the salt off the rounds and spray a frying pan.
  4. Break an egg into a small bowl or plate and mix it with a fork.
  5. Drip the rounds into the egg on both side, and fry in a frying pan for about 2 minutes per side. OPTIONALLY – dip the rounds into almond flour before frying.
  6. Place the fried rounds into a 9×13 pan, cover with shredded cheese. OPTIONALLY – cover with tomato sauce.
  7. Bake covered for 1 hour at 350.