Eggplant Parmesan

Eggplant Parmesan

This is a delicious low-carb dish that will work as a cheesy appetizer or even lunch!


  • 1/4 eggplant
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/2 cup Parmesan and Romero shredded cheese
  • 2 tbs. olive oil
  • 4 basil leaves

Makes 2 servings


  1. On a cutting board, slice eggplant into 6 thin medallions.
  2. Dip each of the eggplant medallions into an uncooked egg, then coat both sides with bread crumbs.
  3. In a large frying pan, fry breaded eggplant in olive oil for 2 minutes, flipping it over so both sides are cooked.
  4. While the second side of the eggplant is cooking, top eggplant with cheese on one side and let it melt.
  5. Top with 2 basil leaves and serve.

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Nutrition facts

Per Serving

  • calories: 264
  • carbohydrates: 13.8g
  • cholesterol: 92mg
  • dietary fiber: 2.6g
  • potassium: 190mg
  • protein: 9.7g
  • saturated fat: 4.8g
  • sodium: 261mg
  • sugars: 2.7g
  • total fat: 20g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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