Low Carb Eggplant Parmesan That Will Make Your Mouth Water!

FULL RECIPE BELOW ⬇️ Low Carb Eggplant Parmesan That Will Make Your Mouth Water! One of the secrets is using almond flour instead of traditional panko, which helps to turn this eggplant parmesan into a low carb, mouth watering, delicious, and oh-so healthy meal! It’s also keto friendly. #eggplant #italianfood #lowcarb

🛒 Links to products found in this video:
Rao’s Homemade Tomato Basil Sauce: https://amzn.to/4aquFzt
KitchenAid 9x13in Baking Sheet: https://amzn.to/3CnWj2Q
Chosen Foods 100% Pure Avocado Oil Spray: https://amzn.to/4fIC9Q8
Parchment paper (bleached, chlorine Free): https://amzn.to/3ZohfQw
KitchenAid Oven Mitts, 2 Count (Charcoal Grey): https://amzn.to/4fIMtY8
Vera Bradley Apron (Rose Toile): https://amzn.to/4flWutF

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🍆Low Carb Eggplant Parmesan Recipe🧀
Serves 6-7 people (about 12-14 eggplant slices, with a large eggplant)

Ingredients
1 large eggplant, avocado oil spray, 1.5 – 2 cups of almond meal, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp of Italian seasonings, 3 eggs, 1/2 cup to 1 cup of low sugar marinara sauce (recommended: Rao’s Tomato Basil), 1 cup of shredded mozzarella, 1/2 cup of shredded parmesan.

Equipment:
Oven, rimmed baking sheet.

Instructions:
Preheat your oven to 425 °F. Slice a large eggplant into approximately 1/2 inch rounds, discarding the ends. Cover a rimmed baking sheet with parchment paper. Then spray the top with avocado oil. Mix 1.5 to 2 cups of almond meal, 1 tsp onion powder, 1 tsp garlic powder and 1 tbsp of Italian seasonings, then move roughly half of this dry mix into a wide, shallow bowl, being sure to flatten it out so it covers most of the bowl’s surface. Then crack 3 eggs into a second shallow, wide bowl, add in a tbsp of water and whisk together. Thoroughly dip an eggplant slice into the eggs, then into the dry mix until it is completely coated. Then put it on the lined baking sheet. Repeat for all the other eggplant slices. Put the eggplants in the oven for 20 minutes at 425 °F. Then take them out, flip each one over, and put back in the oven for another 20 minutes or until tender. When the eggplants are done, you’ll need 1/2 cup to 1 cup of low sugar marinara sauce. Spread this marinara sauce evenly onto the tops of each eggplant slice. Next have about 1 cup of shredded mozzarella on hand. Add some mozzarella to the top of each eggplant slice. Now have about a half a cup of shredded parmesan. And sprinkle that onto each eggplant slice. Now put your eggplants back into the oven for another 5-7 minutes, or until the cheese is melted. Then remove from the oven, plate them up, add cracked black pepper and sea salt to taste, then garnish with parsley. And enjoy!

CHAPTERS
00:00 Intro
00:08 Recipe
03:30 Additional Ingredients
03:48 Serve & Enjoy!

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Today we will make a delicious low
carb eggplant parmesan recipe. I’m Allison with Simple Fantastic Kitchen. Let’s get started. First, preheat your oven to 425°F. Then take a large eggplant. Discard the ends
and slice it into half inch rounds. Cover a rimmed baking sheet with parchment paper. Then spray the top with
avocado oil. Next, have one and a half
to two cups of almond meal. one teaspoon of onion powder one teaspoon of garlic powder
and one tablespoon of Italian seasoning. Add your almond flour into
a slightly larger bowl Then add your garlic powder onion powder and Italian seasoning and mix it all together well then crack three eggs into
a shallow, wide bowl Whisk the eggs together. Add in a tablespoon of water. Then put roughly half your dry
mixture into another shallow, wide bowl being sure to flatten it out
so it covers most of the bowl’s surface. Thoroughly dip an
eggplant slice into the eggs Then mix it into the dry mix
until it’s completely coated. then put it on to the baking sheet. Repeat for all the other eggplant slices. Keep adding to your dry mix as needed. Put the eggplants in the oven for 20 minutes at 425°F. Then take them out. Flip each one over
and put them back in the oven for another 20 minutes, or until tender. 20 minutes have passed. The eggplants are done
and they look beautiful. Next we’ll have about a half a cup to
one cup of marinara sauce ready to go. For low carb, I suggest you use a low sugar
marinara sauce with pure ingredients like the one I’m using today,
which is Rao’s Tomato Basil. It’s low carb
and also extremely delicious. I’ll have a link to this and all the
other products I’m using today in case you want to explore them. Now spread your marinara sauce evenly
onto the tops of each eggplant slice. Next, have about one cup of shredded
mozzarella on hand. Add some mozzarella to the top of each eggplant slice. Now have about a half a cup of shredded parmesan. And sprinkle that onto each
eggplant slice as well. Now put the eggplants back
into the oven for another 5 to 7 minutes or until the cheese is melted. About 7 minutes later Then remove from the oven. Plate them up. Add cracked black pepper and sea salt Then garnish with parsley. And you have the most delicious
low carb eggplant parmesan. Now all that’s left to do is taste. That is so good. One of the things I love about eggplant
parmesan. It’s sort of reminiscent of pizza. But it’s just so much healthier
on the whole than your average pizza. So it’s kind of like you’re having a treat,
at the same time, you know you’re being
super healthy with yourself. I love that Cheers! The full recipes is in the description below. The product links are in the description
as well. For more recipes,
Subscribe to Simple Fantastic Kitchen.