Low Calorie Eggplant Parmesan Recipe

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WebPreparation Preheat the oven to 375°F (190˚C). Line a baking sheet with paper towels and another with parchment paper. Trim …

Rating: 4.8/5(624)
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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WebPrepare unbaked Eggplant Parmesan in a freezer to oven safe baking dish or foil dish, cover tightly and freeze for up to 3 months. …

Ratings: 115Calories: 256 per servingCategory: Dinner1. Start by making the sauce if you don't have any already made.
2. Preheat oven to 450°F. Spray 2 sheet pans with oil.
3. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
4. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

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Web2 large eggs 2 tablespoons water 1 cup panko breadcrumbs ¾ cup grated Parmesan cheese, divided 1 teaspoon Italian seasoning 2 …

Reviews: 34Category: Healthy Eggplant RecipesRatings: 35Calories: 241 per serving1. Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
2. Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
3. Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
4. Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.

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WebSetup three shallow bowls: Bowl 1: Coconut flour. Bowl 2: Beaten eggs. Bowl 3: Pork rinds, almond flour, grated Parmesan, Italian …

Rating: 4.9/5(29)
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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WebLow Carb Eggplant Parmesan Amount Per Serving Calories 241 Calories from Fat 141 % Daily Value* Fat 15.7g 24% Saturated Fat 1.8g 9% Trans Fat 0g Polyunsaturated Fat 0.7g …

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Web2 medium eggplant ends cut off sea salt 1 to 2 Tablespoons olive oil 3 cups marinara sauce 2 cups ricotta cheese ½ cup Parmesan cheese 3 cups shredded mozzarella cheese 1 Tablespoons dried …

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WebRecipes like Grilled Eggplant Salad and Vegan Eggplant Parmesan are healthy, filling and a great way to eat your vegetables. 10 Stuffed Eggplant Recipes Eggplant & Chickpea Baked Pasta 4 No-Noodle Eggplant

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WebPreheat oven to 350?F. Line a baking sheet with parchment paper. In a bowl, beat an egg with milk. In another bowl, mix almond flour, ? cup Parmesan cheese, garlic powder, dried basil, dried thyme, salt, and …

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WebHeat 1-2 tablespoons of olive oil in a deep frying pan or a pot and add the onion. Saute for 3-4 minutes until softened, then add the garlic, sun-dried tomatoes, chilli …

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WebLow Carb Eggplant Parmesan Yield: 6 servings Prep Time: 15 minutes Cook Time: 25 minutes Additional Time: 1 hour Total Time: 40 minutes Low Carb Eggplant Parmesan is a keto variation of the Italian …

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Web1 medium eggplant end trimmed and sliced into ½ inch circular planks 2 medium tomatoes cut into ½ inch slices 8 ounces fresh mozzarella cut into ¼ inch slices …

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Web2 medium eggplant, sliced in ½" rounds, 18 slices 3 eggs 1 ⅓ cup almond flour or meal 1 cup grated Parmesan 2 tablespoons (optional) cornstarch, omit or …

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WebYou’ll peel and chop the eggplant, coat the slices in the egg and breading, then either fry or bake them. Once they’re done, you layer the casserole ingredients, …

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WebEggplant Parmesan Casserole at Low Carb Yum. 2. Moussaka at Ditch The Carbs. 3. Baked Eggplant Gratin at Joy Filled Eats. 4. Paleo Lasagna at The …

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WebBake for 6-8 minutes per side, until the coating is crispy and golden brown. Remove the eggplant from the oven. Spoon sauce over each eggplant round. Top each with one slice of mozzarella cheese and sprinkle with …

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WebPreheat the oven to 375°F (190°C). Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to …

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WebMy Keto eggplant parmesan is coated in almond flour and grated parmesan cheese instead of using flour and breadcrumbs. Which means this recipe for baked …

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