Low-carb

Eggplant Parmesan

Crispy almond flour breaded eggplant served over vegetable noodles. Finished with oven-roasted tomato basil marinara.

*Images shown represent double servings. Single meal orders will be half of what is displayed.

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

1 serving per container

Per Serving

Calories

500

Total fat

26g

(33%)

Cholesterol

95mg

(32%)

Sodium

270mg

(12%)

Total carbohydrate

54g

(20%)

Dietary fiber

10g

(36%)

Protein

18g

Calcium

160mg

(12%)

Iron

2.7mg

(15%)

Potassium

1000mg

(21%)

All Ingredients

Contains: Milk, Eggs, Almonds, Wheat

Organic Eggplant, Grape Tomatoes, Zucchini, Panko Breadcrumbs, Egg, Almonds raw, Olive Oil, Parmesan Cheese, Garlic, Italian Seasoning, Black Pepper, Basil Fresh, Garlic Powder, Crushed Red Pepper, Salt, Oregano.

How to Prepare

Microwave

Place eggplant and noodles in a microwave-safe dish, cover with a damp paper towel, and heat on medium for 1–2 minutes. Continue in 30-second intervals until hot. Breading may soften, but flavors stay vibrant.

Stovetop

Heat a non-stick skillet with a splash of oil over medium. Add eggplant slices, cover, and cook for 4–6 minutes, flipping halfway to crisp both sides. Warm noodles and marinara separately in a pan or microwave, then plate together once hot.

Air Fryer

Preheat to 375°F (190°C). Arrange eggplant in a single layer in the basket or dish. Cook 5–7 mins, flipping halfway. Reheat noodles and sauce separately, then combine when serving. This method helps restore the crisp texture of the breading

Oven

Preheat oven to 350°F (175°C). Place eggplant on a parchment-lined tray, cover loosely with foil, and bake 12–15 minutes. Uncover briefly to crisp. Heat noodles and marinara separately on stovetop or microwave, then combine when serving.

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