Bariatric Baked Eggplant Parmesan with Zoodles (Low-Carb & High-Protein) Recipe
This Bariatric baked eggplant parmesan recipe transforms a classic into a low-carb, protein-forward dish that still feels like comfort food. With roasted almond-crusted eggplant, a lean turkey ragu, creamy ricotta, and a bed of bright zoodles, it’s ideal for bariatric eaters who want full flavor, easier textures, and balanced macros. Try it for a cozy weeknight dinner or a make-ahead holiday option that everyone can enjoy.
Ingredients
- 1 large eggplant sliced (about 450g)
- 1 lb 454g lean ground turkey
- 1 cup crushed tomatoes 240 g
- 1 cup part-skim ricotta 250 g
- 1 cup shredded mozzarella 113 g
- ½ cup almond flour 56 g + ¼ cup grated Parmesan (22 g)
- 2 large eggs for dredging
- 2 medium zucchinis spiralized (zoodles)
- 1 tbsp olive oil 2 cloves garlic, Italian seasoning, salt & pepper
Instructions
- Salt eggplant slices, rest 15–30 minutes, rinse and pat dry.
- Preheat oven to 425°F (220°C). Beat 2 eggs; mix almond flour + Parmesan. Dredge eggplant in egg, then almond mix.
- Roast eggplant 15–20 minutes until golden, flipping halfway (air fryer option available).
- Brown 1 lb ground turkey in skillet, add garlic and Italian seasoning, stir in 1 cup crushed tomatoes; simmer 8–10 minutes.
- Mix ricotta + 1 egg + 2 tbsp Parmesan.
- Layer sauce, eggplant, ricotta dollops, and mozzarella in an ovenproof dish; finish with cheese. Bake 12–15 minutes at 375°F until bubbly.
- Spiralize 2 zucchinis, quickly sauté 1–2 minutes, drain. Serve eggplant parmesan over zoodles. Garnish with basil and lemon zest.