To make the low-carb version of eggplant parmesan, switch out a few ingredients. There will be a video below showing the standard eggplant parmesan recipe …
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Preheat the oven to 375°F. Line one baking sheet with paper towels and another with parchment paper. Prepare the Eggplant. Cut off and discard one end of the eggplant …
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How to make a low carb eggplant parmesan Step 1: Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Step 2: In a medium mixing bowl, whisk together the almond flour, oregano, parsley, and thyme. Step 3: Bake the eggplant rounds at 400F for 20 minutes, flipping halfway through.
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 dry off excess water with a paper towel.
One at a time, dip an eggplant round first into the egg mixture to cover both sides, then into the almond flour mixture. Make sure each side is well-coated with the almond flour and herb mix, then set onto the baking tray lined with parchment paper.
This low carb eggplant parmesan casserole is easy to make and requires no breading. It's gluten free and the best keto eggplant recipe you'll eat. Once you try it, you'll want to make this eggplant recipe over and over again! Eggplant parmesan has always been one of my favorites.