Eggplant Parmigiana Casserole Recipes

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WebPlace the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning. 3 …

Rating: 5/5(5)
Total Time: 45 minsCategory: DinnerCalories: 277 per serving1. Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
3. Bake for 20-25 minutes until softened.
4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.

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WebAssemble low carb eggplant parmesan layers. Spread marinara sauce on the bottom of the baking dish. Arrange eggplant

Rating: 4.9/5(27)
Calories: 543 per servingCategory: Main Course1. Optional step: Arrange the sliced eggplant in a single layer on cutting boards or baking sheets and sprinkle with salt. Leave it to sweat for about 1 hour. Rinse off the salt and pat dry. (This is recommended to make the eggplant less bitter.)
2. Preheat the oven to 400 degrees F (204 degrees C). Line two small baking sheets (or one extra large) with fresh parchment paper.
3. Setup three shallow bowls:Bowl 1: Coconut flourBowl 2: Beaten eggsBowl 3: Pork rinds, almond flour, grated Parmesan, Italian seasoning, garlic powder, and black pepper
4. Dredge the eggplant slices in a thin layer of coconut flour, then dip in the egg, and press into the breadcrumb mixture. Place the slices onto the baking sheets without touching.

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WebPreparation Preheat the oven to 375°F (190˚C). Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking …

Rating: 4.8/5(621)
Calories: 752 per servingCategory: Dinner1. Preheat the oven to 375°F (190˚C).
2. Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
3. In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
4. Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.

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WebTake the eggplants out then reduce heat to 350F. Assemble and bake: Spread ¾ cup of marinara sauce at the bottom of your baking …

Rating: 4.7/5(13)
Total Time: 1 hr 20 minsCategory: Main CourseCalories: 417 per serving1. Slice the eggplant into 1/4 inch slices. Place the slices in a colander over a rimmed baking sheet and sprinkle with salt.
2. Preheat oven to 425F.
3. Spread 3/4 cup of marinara sauce at the bottom of your baking dish sprinkle half the chopped basil over.

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WebRemember to salt the eggplant slices and let them set before you add them to the baking dish. Add more parmesan cheeseif you want it to have a cheesier taste. Garnish the top with fresh basil at the …

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WebStep 3: Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the eggplant, then flip over to sprinkle the other side. Allow to sit for 30 minutes, then …

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WebPrepare unbaked Eggplant Parmesan in a freezer to oven safe baking dish or foil dish, cover tightly and freeze for up to 3 months. There is no need to thaw, bake from frozen in a preheated oven 350F …

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WebLow Carb Mexican Casserole 6 servings Eggplant Parmesan Casserole Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Eggplant Parmesan gets a face-lift with the addition of hot Italian …

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WebHow to make Eggplant Parmesan casserole Preheat the oven to 375 degrees F. Step 1. Slice the eggplant Prepare the eggplant by slicing it into ¼ inch thick rounds. Step 2. Add sauce Spread half of the …

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WebWhile the eggplant is baking, mix together the almond flour, Parmesan cheese, garlic powder, salt, and Italian seasoning in a small bowl. Assemble the casserole: Lightly oil a medium size casserole

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WebHeat oven to 350 degrees F. Spoon enough of the pasta sauce into the bottom of a 9 X 13 casserole dish to just cover the bottom. Place half of the slices of the …

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WebPreheat the oven to 425F. Line 2 baking sheets with parchment paper. Slice the eggplants into 1/2 thick rounds. Whisk the eggs in a bowl. Put almond flour, 1/2 cup …

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WebSear the eggplant slices in the hot skillet for a few minutes on each side. Remove from the skillet and set aside. Preheat the oven to 400F. Spray the inside of a …

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WebRemove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F. Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the …

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WebThis low-carb keto eggplant lasagna casserole combines the tastes of two popular dishes. It makes a very delicious and filling meal. Prep Time:10 mins Cook Time:40 mins Total …

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WebLow Carb Eggplant Parmesan Bites Ditch The Carbs. salt, shredded Parmesan, almond flour, egg, eggplant, shredded cheese and 1 more.

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WebHeat oil in a large skillet over medium high heat until it reaches 375 degrees F. Fry the eggplant slices 2 or 3 at a time, in the skillet, until browned, about 4-5 minutes …

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