Gluten Free Eggplant Parmesan Simple, delicious, gluten free and low carb!

Gluten Free Eggplant Parmesan is low carb and gluten free!

The eggplant is coming on in the garden! Oh boy! It is the perfect time of year to make lots of Gluten Free Eggplant Parmesan.

I grow the long, slender eggplants because they are just easier to cut and cook with but the big ole purple ones you get in the store work just fine too. They just may take a bit longer to cook because they are bigger. Either way, you will end up with flavorful, saucy, cheesy eggplant.

If you do not need to be gluten free, you can substitute the breading mix with regular bread crumbs.

I use my homemade spaghetti sauce so I am sure it is also gluten free and low carb. (PS; it is delicious too!) (AND it is easy to make a lot and freeze for later! :))

This recipe is adapted from a combination of Eggplant Parmesan from allrecipes and the 3-2-1 keto breading from screwedonstraight

 

Ingredients:

2 small eggplants (about 1 pound total)

1 egg

3 Tbsp parmesan cheese

2 Tbsp flaxseed meal

1 Tbsp almond flour

1 cup spaghetti sauce

¾ cup shredded mozzarella cheese

2 Tbsp parmesan cheese

 

Directions:

Peel and slice eggplant.

Put egg in a small bowl and scramble.

Combine parmesan cheese, flaxseed meal and almond flour in another bowl.

Dip each slice of eggplant into egg, let extra drip off and then dip into breading mixture to coat well.

   

    

Place each piece into a greased baking dish.

Spoon sauce onto each piece of eggplant.

Cover with cheeses.

Bake in a preheated 375* oven for about 25 minutes. The size of your eggplant will determine how long you need. If you have big pieces, they will need longer to cook.

   

     

If you make this Gluten Free Eggplant Parmesan recipe, let me know! Rate it and leave a comment below. I love hearing from you!

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Yield: 8 servings

Gluten Free Eggplant Parmesan

Gluten Free Eggplant Parmesan

Gluten Free Eggplant Parmesan is low carb and gluten free! It is easy to put together and delicious too! It is a great side dish!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 small eggplants (about 1 pound total)
  • 1 egg
  • 3 Tbsp parmesan cheese
  • 2 Tbsp flaxseed meal
  • 1 Tbsp almond flour
  • 1 cup spaghetti sauce
  • ¾ cup shredded mozzarella cheese
  • 2 Tbsp parmesan cheese

Instructions

    1. Peel and slice eggplant.
    2. Put egg in a small bowl and scramble.
    3. Combine parmesan cheese, flaxseed meal and almond flour in another bowl.
    4. Dip each slice of eggplant into egg, let extra drip off and then dip into breading mixture to coat well.
    5. Place each piece into a greased baking dish.
    6. Spoon sauce onto each piece of eggplant.
    7. Cover with cheeses.
    8. Bake in a preheated 375* oven for about 25 minutes.
    9. The size of your eggplant will determine how long you need. If you have big pieces, they will need longer to cook.

Notes

MyProductiveBackyard.com

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 115 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 32mg Sodium 266mg Carbohydrates 14g Net Carbohydrates 10g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 5g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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