Recipes

Low Carb Air Fryer Eggplant Parmesan Recipe

Atkins Low Carb Air Fryer Eggplant Parmesan
11.1g
Net Carbs
Prep Time: 60 Minutes
Style:Indian
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
17.3g

Protein

21.7g

Fat

5.5g

Fiber

323.2cal

Calories

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INGREDIENTS

  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw
  • 1 tsp Salt
  • 1 each Egg (1 large fresh, whole, raw egg = 50g)
  • 0 1/2 cup Parmesan cheese, grated (1 cup= 100g)
  • 0 1/3 cup Almond Flour, Blanched
  • 1 1/2 teaspoon Italian seasoning
  • 0 1/2 tsp Garlic Powder
  • 0 1/4 tsp Red Chili Pepper, crushed
  • 4 1/2 tsp avocado oil
  • 0 1/2 cup(s) Low Carb Marinara Sauce (jarred)
  • 5 1/2 oz fresh mozzarella cheese, ciliegine
  • 4 g Basil, fresh (1 cup= 24 g)

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.

Cooking Tip

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