Low Carb Air Fryer Eggplant Parmesan
11.1g
Net Carbs
17.3g
Protein
21.7g
Fat
5.5g
Fiber
323
Calories
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:
- 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.
- Heat an air fryer to 390°F.
- 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.
- 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.
- To serve, plate four cheesy eggplant slices per serving, top with thinly sliced basil and eat while warm.
