Cheesy Low Carb Eggplant Parmesan Recipes

Steps:

• Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
• In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
• Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
• Cook at 425 for 20 minutes, turning the eggplant slices half way through.
• Meanwhile, brown the hamburger.
• Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
• Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
• Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
• Spread the hamburger evenly over the ricotta.
• Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
• Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
• Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
• Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Steps:

• 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 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.
• 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.
• 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.
• Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
• While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
• To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
• Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
• Serve garnished with more basil.
• Enjoy!
• Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Steps:

• Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
• Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
• In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
• Lay out the eggplant on the cookie sheets.
• Using a basting brush, paint the slices with the egg mixture.
• Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
• Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
• Meanwhile, brown the hot Italian sausage in a skillet.
• Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
• Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
• Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
• Top with a final layer of eggplant, then the mozzerella cheese.
• Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
• Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.