Are your kids picky eaters? Do you have an abundance of veggies in your fridge yet you don’t know what to do with them coz your children might not like them? Looking for something low carb to eat and feed them with? This low carb appetizer will surely solve your problems!
Yeah, I had that problem, too. If you did not have that problem — congratulations! I’m sure a lot of moms would love to hear your tried and tested techniques!
I love veggies so it is a shame that my kids have this aversion to MOST veggies. I used to shred the veggies and make fritters, veggie burgers, or quiche just so they have their fill of veggies. One time I made this Keto breakfast frittata and added shredded zucchini and squash to it for a change!
How I Came Up With This Low Carb Appetizer
So, I decided to get creative again just so my kids will become veggie lovers like me. We love meat, too, but it is good to eat healthier and have a balanced diet, right?
It so happened that I had a bunch of Japanese eggplants fresh from my vegetable garden that I wanted to make a meal out of. So, I decided to make this low carb appetizer – Baked Parmesan Eggplant Crisps. I am crossing my fingers that the kids will love this recipe!
How To Make The Baked Parmesan Eggplant Snacks
I got busy in the kitchen while the kids were in school. This was the perfect time to experiment — and hide what I’m cooking so they will be surprised! I learned that I just have to feed them first and let them taste it before telling them what it is.
The great thing about using the baking pan and rack set is that you do not have to flip the eggplants! The 1-inch high legs of the cooling and roasting rack are just perfect for even cooking and ventilation. Add that to the efficiency of the aluminum pan in distributing heat.
After about 27 minutes, I brought out the baked eggplant and they looked really good! They tasted just as good, too – a little crispy on the outside yet you can still taste the goodness of the eggplant!
If you want more servings, just double the recipe ingredients to make another batch. If the kids love it, I would definitely double it next time!
The Final Verdict
The kids arrived home from school just as I had propped my feet up in front of the television with my bowl of crispy low carb baked parmesan eggplant and marinara dip. My eldest son sat beside me and immediately dug his hand into the bowl and said, “Hey, that looks good!”
He got a piece of the eggplant crisp, dipped it in the sauce, and put the whole eggplant slice in his mouth and the others followed. It was like their own version of follow-the-leader haha! I could see that they were trying to figure out what they had eaten.
I had been silent the whole time, pretending to be immersed in this TV series while munching on the eggplant chips. They became immersed, too — with the eggplant snacks!
Finally, the youngest said, “I never knew eggplants tasted this good, Mom!” And all I could do was literally laugh out loud! I told them we still have a platter waiting in the oven.
…and away they ran to the kitchen! Here are photos of my masterpiece … Dip these to either ranch or marinara sauce, Yum!!
Do you think I was successful? Haha, I guess I was! Why don’t you try this recipe and share them with your friends, too!
Low Carb Appetizer Baked Eggplant Parmesan
- 1 medium sized Japanese/long eggplant or any variety of eggplant will also do
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp Cajun seasoning
- 1 tsp onion powder
- 1/2 tsp cayenne pepper optional
- 1 egg or egg white substitute
- 2 tbsp water
- dip you can use store-bought dip such as ranch or marinara
- Cut eggplant into 1/2 inch thick slices.
- Mix all the spices, set aside. Beat the eggs and add 2 tbsp water.
- Dip each individual eggplant slice into the egg wash.
- Mix the parmesan cheese with the spices. Coat each eggplant slice with this mixture.
- Coat or spray the cooling rack with avocado oil or any spray oil to avoid the eggplant from sticking.
- Arrange the coated eggplant in the baking rack. Place the wire roasting rack on the baking pan and bake at 400 degrees F for about 25-28 minutes.