# Ryan's Low Carb Eggplant Parmesan

> A lighter take on eggplant parmesan using almond flour instead of breadcrumbs. Crispy, cheesy, and satisfying without the carbs.

**Prep time:** 30 minutes
**Cook time:** 20 minutes
**Servings:** 6
**Storage:** Refrigerates 3-4 days

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## Ingredients

### Breading Mixture
- 1 cup Almond Flour, about 4 ounces
- 1 cup Grated Parmesan Cheese, 4 ounces
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- Salt, to taste
- 2-3 eggs

### Main Ingredients
- 12 1/4-inch slices eggplant
- Olive Oil Spray
- Salt and pepper, to taste
- 1/2 cups of Spaghetti Sauce
- 4 ounces mozzarella cheese, shredded, 1 cup
- 2 tablespoons Parmesan cheese

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## Shopping List

### 🍆 Produce
- [ ] 1 large eggplant (for 12 1/4-inch slices)

### 🧀 Dairy
- [ ] 2-3 eggs
- [ ] 1 cup (4 ounces) grated Parmesan cheese
- [ ] 4 ounces mozzarella cheese, shredded
- [ ] 2 tablespoons extra Parmesan cheese

### 🥫 Sauces
- [ ] 1/2 cups spaghetti sauce

### 🌾 Baking & Specialty
- [ ] 1 cup (about 4 ounces) Almond Flour
- [ ] Olive Oil Spray

### 🧂 Spices
- [ ] Garlic powder (need 1 teaspoon)
- [ ] Italian seasoning (need 1 teaspoon)
- [ ] Salt and pepper

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## Instructions

### Prepare Breading Mixture

**In a food processor** ground up almonds to the consistence of breadcrumbs. Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.

### Prepare Eggplant

1. **Cut and bread eggplant.** Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.

2. **Add toppings.** Top each piece of the fried eggplant with 1 tablespoon of spaghetti sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350° about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.

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## Nutrition Info

**Per serving:**
- Calories: 274.4
- Fat: 19.4g
- Carbohydrates: 12.2g
- Protein: 19.0g

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## Notes

**Recipe submitted by SparkPeople user KASHISSA.**

Using almond flour instead of traditional breadcrumbs significantly reduces the carbohydrate content while maintaining a crispy, satisfying texture. This is perfect for low-carb and keto diets.