Low Carb Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant parm.
I have always loved eggplant parmesan but as I got older and found out just how many calories are in the traditional version I couldn’t believe it. Yes, although I hate to admit it, I was one of those people who thought I was making a healthier choice since I was choosing a vegetable. And then I learned that the eggplant is normally covered in an obscene amount of breading and deep fried. Delicious but definitely not a healthy choice.
So over the years I have been making lots of lower calories versions including this simple low carb version with roasted eggplant. It still has all the flavor you would expect, and I actually find I like it even more since you can actually taste the eggplant and don’t have to worry about it becoming a soggy, oily mess. Plus the addition of an almond flour topping, adds some extra protein and crunch. It’s comfort food at its best and will satisfy every eggplant parm craving you have.
To make a really delicious Low Carb Eggplant Parmesan, there are a few important things to keep in mind: