Italian Vegetarian

Eggplant Parmesan with Zucchini Noodles

Name: Eggplant Parmesan with Zucchini Noodles
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 2 whole egg; 8 ounce fresh mozzarella cheese; 0.5 cup parmesan cheese; 2 large eggplant; 4 medium zucchini; 0.25 cup fresh basil; 1 cup almond flour; 2 cup low-carb tomato sauce; 2 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 0.5 teaspoon salt; 0.25 teaspoon black pepper

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This Italian-inspired vegetarian dish is a low-carb take on the classic Eggplant Parmesan. Thinly sliced eggplant is breaded and baked until crispy, then layered with rich tomato sauce, fresh mozzarella, and fragrant basil. Instead of traditional pasta, the dish is served with zucchini noodles, making it a healthy and satisfying dinner option.

Meat, Eggs, & Dairy

2 whole egg

Pantry Items

8 ounces fresh mozzarella cheese
1/2 cup parmesan cheese
1 cup almond flour
2 cups low-carb tomato sauce
2 tablespoons olive oil

Fresh Produce & Herbs

2 large eggplant
4 medium zucchini

Seasonings & Spices

1/4 cup fresh basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

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