Low Carb Air Fryer Eggplant Parmesan

DifficultyModerate
Yield4 servings
Prep1 hr
Cook35 mins

11.1g

Net Carbs

17.3g

Protein

21.7g

Fat

5.5g

Fiber

323

Calories

Low Carb Air Fryer Eggplant Parmesan

Ingredients:

  • 1 teaspoon Salt
  • 1/2 cup Parmesan cheese, grated (1 cup= 100g)
  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw
  • 1/2 cup(s) Low Carb Marinara Sauce (jarred)
  • 1 1/2 teaspoons Italian seasoning
  • 1/3 cup Almond Flour, Blanched
  • 1/2 teaspoon Garlic Powder
  • 4 grams Basil, fresh (1 cup= 24 g)
  • 1 each Egg (1 large fresh, whole, raw egg = 50g)
  • 1/4 teaspoon Red Chili Pepper, crushed
  • 4 1/2 teaspoons avocado oil USDA
  • 5 1/2 ounces fresh mozzarella cheese, ciliegine Belgioioso

Directions:

  1. Slice the eggplant into ¼- ½ -inch slices, resulting in 16 slices total. Place a single layer of eggplant slices on a paper towel covered baking sheet. Sprinkle eggplant with ¼ teaspoon salt, flip and sprinkle the other side with another ¼ teaspoon salt. Allow to sit for 45 minutes.
  2. Heat an air fryer to 390°F.
  3. In a small flat bottom bowl, use a fork to whisk the egg. In a medium flat bottom bowl, combine the parmesan cheese, almond flour, Italian seasoning, garlic powder, red pepper flakes, and ¼ teaspoon salt with a fork. Dry both sides of the eggplant slices with a paper towel, then dip in the egg wash, and coat in the cheese combination. Place in a single layer on a baking sheet and spray each side in a light coating of avocado oil. Cook in the air fryer in a single layer for 3-4 minutes per side, until golden brown.
  4. Turn broiler on low and place the oven rack in the top third of the oven. Place the fried eggplant slices on a wire rack over a baking sheet. Top each slice with ½ tablespoon pasta sauce, and one sliced ciliegine (cherry size) mozzarella ball. Sprinkle the top with salt and broil for 5 minutes, until cheese begins to brown.
  5. To serve, plate four cheesy eggplant slices per serving, top with thinly sliced basil and eat while warm.

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