Healthy Eggplant Parmigiana Recipes

Preheat the air-fryer to 390 degrees F usually takes about 5 minutes to preheat. Combine breadcrumbs with salt pepper and Italian seasoning.

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Mix 2 lightly beaten eggs with 1 tablespoon water.

Healthy eggplant parmigiana recipes. Perfect for guilt free hearty meal. Slice the eggplants into medium-thickness rounds. Assemble low carb eggplant parmesan layers.

Place on plate or large baking sheet and repeat until all eggplant slices have been. Dip each piece off eggplant in egg wash and roll into panko mix. Course 15 Best Lunch Food Ideas 15 Best Lunch Recipes bake best eggplant parmesan.

Bake eggplant at 450 degrees for 15-20 minutes flipping over 12 way through cooking to make sure each side gets crispy. Prepare unbaked Eggplant Parmesan in a freezer to oven safe baking dish or foil dish cover tightly and freeze for up to 3 months. Set up a dredging station.

Healthy Eggplant Parmesan. Dip eggplant slices in egg then bread crumbs. In a shallow bowl whisk together almond flour 12 cup Parmesan.

Prep Time 1 hr 15 mins. Crack the eggs into a separate bowl season them with a pinch of salt and pepper and lightly whisk them. Preheat oven to 425F.

Cook Time 20 mins. Repeat with a second single layer of eggplant. Line two large baking sheets with parchment paper and coat with cooking spray.

Line a baking tray with baking paper. Print Recipe Pin Recipe Rate Recipe Prep Time. Healthy Eggplant Parmesan Recipe Eggplant slices grilled then baked in a rich tomato basil sauce with a generous amount of Parmesan cheese and mozzarella.

There is no need to thaw bake from frozen in a preheated. Dip both sides of eggplant slice into milkegg mixture then cover with breadcrumbs shaking off the excess. Bake in preheated oven until fork tender 7 to 10 minutes on each side.

This Healthy Eggplant Parmesan is surprisingly the best meatless vegetarian version of chicken parmesan. Place the breadcrumb mixture next to the egg mixture and the sliced eggplant. Print Recipe Pin Recipe.

Place half of the eggplant slices on to the prepared baking dish then spoon over half the Napoletana sauce ricotta and basil. Spread marinara sauce on the bottom of the baking dish. Beat together egg egg whites and water in a shallow bowl.

Place in a single layer on a baking sheet. Arrange eggplant slices in a single layer and top with more marinara and mozzarella slices. Preheat the oven to 180C or 360F.

Total Time 1 hr 35 mins.

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