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Low-Carb Eggplant Parmesan Recipe by Tasty

Crystal Hatch
  • minutes
  • Serves 4

INGREDIENTS

1

large eggplant

Salt,

1 1/2 cups

almond meal

1 tbsp

Italian seasoning

3

large eggs

Splash of water

1 cup

rice flour

Olive oil,

3 cloves

garlic, minced

1/2 tsp

red pepper flakes

1 28 ounce can

of crushed San Marzano tomatoes

6

large leaves of fresh basil, chopped, plus more for garnish

1 1/2 cups

shredded mozzarella cheese

3/4 cup

shredded Parmesan cheese