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Healthy Eggplant and Kale Parmesan

By Food Network.com

Healthy Eggplant and Kale Parmesan

Prep:15minCook:1h

All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.

Updated at: Sun, 12 Jan 2025 12:07:44 GMT

Nutrition balance score

Great

Glycemic Index

34

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories448.6 kcal (22%)

Total Fat24.2 g (35%)

Carbs38.4 g (15%)

Sugars17.2 g (19%)

Protein24.1 g (48%)

Sodium601.3 mg (30%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1 x 28 ouncecan no-salt whole tomatoes

crushed well by hand

1 bunchcurly kale

small, stripped from the stems and chopped

1 cupbasil leaves

1 cupalmond flour

½ cupwhole-wheat breadcrumbs

medium, sliced into 1/2 - inch rounds, ends discarded

freshly ground black pepper

1 cupshredded part-skim mozzarella

¼ cupgrated parmesan

2 tablespoonsfresh parsley leaves

Instructions

View on Food Network.com

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Notes

1 liked

0 disliked

Delicious

Stephanie K· 3 years ago

Had an eggplant I needed to use and I had almost all the ingredients in this recipe on-hand. I made a few swaps- used panko bread crumbs, dried basil,, and frozen kale. I also added fresh mozzarella. My daughter is skeptical about eggplant but this was a win. Easily adaptable. We would make this again.