Protein-Enriched Eggplant Parmigiana
Course: Main Course
Cuisine: Italian
Keyword: Protein-Enriched Eggplant Parmigiana
Servings: 6
Calories: 290kcal
- 2 eggplants
- salt
- 2 large eggs
- 1/2 cup almond flour
- 1/2 cup unflavored protein powder
- 1/2 tsp pepper
- 1 tsp dried oregano
- Spray oil preferably olive or avocado oil
- 1 jar marinara sauce
- 1 cup part-skim mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
Peel and slice eggplants into ~1/4 to 1/2-inch slices. Place the eggplant in a bowl and salt generously. Then, allow it to sit for about an hour to pull out excess moisture.
In a shallow dish, whisk the eggs.
In another separate shallow dish, combine almond flour, unflavored protein powder, pepper, and oregano and stir to combine.
Preheat the oven to 400 degrees F.
Rinse the eggplant slices to remove the excess salt. And pat them dry with a clean, dry cloth. Spray a baking rack with cooking oil.
Dip each slice of eggplant into the egg and then dip each one into the flour mixture. Shake off the excess flour and place onto the baking rack in one layer. Once all of the slices are lined up, spray them with cooking spray.
Bake for 15 minutes.
Pull them out of the oven to flip the slices. Then put them back in the oven and bake for another 15 minutes.
Lower the oven temperature to 350 degrees F.
Cover the bottom of a 2-quart baking dish with a layer of sauce. Add a single layer of eggplant slices. Sprinkle with half of the mozzarella cheese, followed by half the parmesan cheese. Add another layer of sauce and a layer of eggplant slices, and top with the rest of the cheese.
Bake for 25 to 30 minutes until the cheese is fully melted and bubbling.
Enjoy!
If you don’t have almond flour, you can also use panko bread crumbs or coconut flour.
I used Rao’s marinara sauce, but you can also choose your favorite or even make your own. Fiber: 7g | Calories: 290kcal | Fat: 17g | Protein: 19g | Carbohydrates: 17g