Eggplant Parmesan with Zucchini Noodles
M
Healthy Vegetarian Chef
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This Italian-inspired vegetarian dish is a low-carb take on the classic Eggplant Parmesan. Slices of eggplant are breaded with a mixture of almond flour and parmesan cheese, then baked until crispy. The dish is served on a bed of zucchini noodles and topped with marinara sauce and melted mozzarella cheese.
Pantry Items
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1 cup almond flour
- 2 cups marinara sauce
- 2 tablespoons olive oil
Meat, Eggs, & Dairy
- 2 whole egg
Fresh Produce & Herbs
- 2 medium eggplant
- 2 medium zucchini
Seasonings & Spices
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt
- pepper
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