I don’t know what has come over me lately, but for some reason, I have loved being in the kitchen and cooking. Is it a full moon out there or what?!
I’ve been looking at different healthy meals and snacks, like the turkey meatballs I made last week and the energy balls I made for pre or post workouts.
Then earlier last week, someone I work out with posted about a low carb eggplant parmesan that they made, and I thought it looked delicious.
Chicken parmesan has been a family favourite for years so I figured why not try something new? My kids can be quite picky, especially my oldest, so I wasn’t quite sure how eggplant would go over. But I figured, why not try? Worst case scenario is that I get to eat it all myself!
So I looked at a few different recipes online and tweaked them so that the recipe was lower in fat, higher in protein and less carbs.
I did this by using only 1 egg and the rest with egg whites. I removed the flour and used only Panko crumbs.
So higher protein with the egg whites, removed a lot of the fat content by not using whole eggs, and the only carbs were the sauce and panko.
It was filling and delicious as a meal on its own. And for the kids I put pasta on the side. I also made them as individual pieces but you can totally make this lasagna style too!
It really was one of the easiest recipes I have ever made. Prep was less than 20 minutes and cook time is about 40 minutes.
A great meal to serve for a family dinner or even a dinner party with friends.
Want the recipe? Here you go 🙂
Serve and enjoy!! Hope you love it as much as I did!!
For additional recipe ideas including smoothies, or breakfast, lunch and dinner ideas, check out these posts here.