Photo: Joseph Gonzalez
Gluten-Free Eggplant Parmesan with Provolone
5 ingredients
30 min + 30 min
4
openrecipes
This version of eggplant Parmesan has all of the flavor without the breading of the old classic version. So it’s great for those who are eating gluten-free or low-carb.
Estimated Nutrition (whole recipe, rough)
323
Calories
24g
Protein
20g
Fat
11g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Large Eggplant
- 5 Eggs
- 1-½ cup Provolone Cheese, Grated
- 26 ounces, fluid Your Favorite Marinara
- ½ cups Parmesan Cheese, Grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes