Rustic Pesto Eggplant Parmigiana | LowCarb & Gluten-Free

When you think of eggplant parmigiana, you probably picture layers of fried eggplant smothered in tomato sauce and baked under a blanket of cheese. Delicious, yes—but also heavy. I wanted to create a lighter, fresher version that doesn’t sacrifice comfort or flavor. That’s how this Rustic Pesto Eggplant Parmigiana was born.

Instead of frying, the eggplant slices are dipped in egg and coated in a crisp parmesan–almond flour crust, then baked until golden. This method gives you all the crunch without the oiliness. The slices are then topped with mozzarella and finished with a spoonful of vibrant pesto. The pesto adds brightness, freshness, and that herbaceous punch that makes each bite sing. Fresh or homemade pesto works best here—its bold basil flavor and rich olive oil base really elevate the dish.

What I love most about this recipe is its versatility. You can serve the slices as individual rounds for a rustic appetizer or arrange them in layers for a cozy casserole-style bake. It pairs beautifully with a simple green salad, roasted vegetables, or even a side of zucchini noodles if you’re keeping it light.

Why You’ll Love This Recipe

• Low-carb friendly thanks to the almond flour and parmesan crust.

• Lighter than traditional parmigiana—no frying, just oven-baked goodness.

• Customizable: keep it rustic with single slices or layer it up for a heartier casserole.

• Full of fresh flavor from the pesto, cheese, and golden eggplant.

Rustic Pesto Eggplant Parmigiana

Lowcarb Rustic Pesto Eggplant Parmigiana

Lowcarb Pesto Eggplant Parmigiana

Rustic Pesto Eggplant Parmigiana Recipe

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds

• 2 large eggs, beaten

• ¾ cup finely grated Parmesan cheese

• ¼ cup almond flour

• Olive oil spray

• 8 oz fresh mozzarella, sliced or shredded

• ½ cup fresh or homemade pesto

• Fresh basil, for garnish (optional)

Instructions:

1. Prep the Oven & Eggplant

   • Preheat oven to 400°F (200°C).

   • Line a large baking sheet with parchment paper.

2. Set Up Dredging Station

   • Place beaten eggs in a shallow bowl.

   • In another bowl, mix together parmesan and almond flour.

3. Coat the Eggplant

   • Dip each slice of eggplant into the egg wash, then dredge in the parmesan–almond flour mixture.

   • Place on the prepared baking sheet and lightly spray both sides with olive oil.

4. Bake the Eggplant

   • Bake for 20–25 minutes, flipping halfway, until golden and crisp around the edges.

5. Top with Cheese & Pesto

   • Remove from oven and place a piece (or sprinkle) of mozzarella on each slice.

   • Return to oven for 5–7 minutes, until cheese is melted and bubbling.

   • Spoon about 1 teaspoon of pesto over each slice.

6. Serve

   • Arrange on a platter, garnish with fresh basil, and serve warm.

Servings: 4 as a main dish, or 6–8 as a side/appetizer.

Rustic, cheesy, herby, and just a little indulgent—this is eggplant parmigiana with a fresh twist.

Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

If you’re looking for a cozy, nutrient-packed twist on classic cornbread, this Apple-Jalapeño Cheddar Protein Cornbread is the recipe you need to try. Baked in individual ramekins, it’s the perfect balance of sweet, savory, and just a little spicy. And the secret ingredient that makes this version extra special? Cornmilk.

Cornmilk not only boosts the flavor, but it also gives the cornbread a natural sweetness and creaminess that elevates each bite. Combined with sharp cheddar, crisp apples, and a hint of jalapeño heat, this cornbread is anything but ordinary. Plus, with added protein, it’s a smart choice for anyone looking for a more nourishing side dish or snack.

Whether you’re pairing it with chili, serving it alongside a fall harvest meal, or enjoying it warm with a pat of butter, this ramekin version ensures perfect portioning and an extra-moist crumb.

Why You’ll Love This Recipe

• Protein-packed: A more satisfying take on classic cornbread.

• Flavor layers: Sweet apple, spicy jalapeño, and melty cheddar in every bite.

• Cornmilk boost: Adds creaminess, subtle sweetness, and extra nutrition.

• Perfectly portioned: Ramekins make this recipe elegant enough for entertaining and cozy enough for weeknight dinners.
  

Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

Apple-Jalapeño Cheddar Protein Cornbread (Ramekin Version)

Ingredients (Serves 4)

• ½ cup cornmeal

• ¼ cup almond flour (or flour of choice)

• 1 scoop Creamy Vanilla Protein Powder (collagen or unflavored whey isolate works well)

• 1 tsp baking powder

• ¼ tsp salt

• 1 egg

• ½ cup Maizly Cornmilk

• 1 Tbsp olive oil or melted butter

• ½ small apple, finely diced

• 1 small jalapeño, finely diced (seeds removed for less heat)

• ½ cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 4 small ramekins.

2. In a medium bowl, whisk together cornmeal, almond flour, protein powder, baking powder, and salt.

3. In another bowl, whisk the egg, cornmilk, and olive oil until smooth.

4. Add wet ingredients into the dry mixture, stirring until just combined.

5. Fold in diced apple, jalapeño, and shredded cheddar.

6. Divide the batter evenly among ramekins.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool slightly before serving warm.

Serving Ideas

• Top with a dollop of Greek yogurt or sour cream for a creamy contrast.

• Pair with chili, stew, or a fall-inspired soup.

• Serve as a unique holiday side dish that’s both comforting and protein-rich.

This Apple-Jalapeño Cheddar Protein Cornbread with Cornmilk proves that cornbread can be both nostalgic and innovative. With its bold flavors, moist texture, and built-in nutrition, it’s sure to become a staple in your kitchen this season.

Crispy Low-Carb Baked Zucchini Slices (Keto-Friendly Side Dish or Snack!)

Looking for a delicious way to use up summer zucchini? These baked zucchini slices are crispy, cheesy, and buttery—made with a coating of crushed pork rinds, Parmesan (or Romano) cheese, and simple seasonings. They’re baked, not fried, making them a healthier low-carb alternative to fries. Serve with a creamy ranch yogurt dip for the ultimate keto snack, appetizer, or veggie side dish. Perfect for summer garden recipes, meal prep, and family-friendly low-carb eating!

Why You’ll Love These Low-Carb Zucchini Slices

• Low-carb & keto-friendly: Made with pork rinds and Parmesan instead of breadcrumbs.

• Crispy & cheesy: The outside bakes up golden and crunchy while the inside stays tender.

• Easy to make: Just a few ingredients and simple steps.

• Versatile: Serve as a snack, appetizer, or side dish.

Crispy Low-Carb Baked Zucchini Slices

Crispy Low-Carb Baked Zucchini Strips

Ingredients

• 2–3 medium zucchini

• 2 eggs, beaten

• 1 cup pork rind crumbs (pork panko)

• ½ cup grated Parmesan or Romano cheese

• 1 teaspoon garlic powder (optional)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons melted butter

• Olive oil or cooking spray (for greasing pan)

For the Dip:

• ¼ cup Icelandic Skyr yogurt (or Greek Yogurt)

• 2 tablespoons mayonnaise

• 1 tablespoon Garden Ranch Seasoning mix (I love @primalpalate Garden Ranch)

Instructions

1. Preheat oven to 400°F and lightly grease a baking sheet with olive oil or cooking spray.

2. Slice zucchini in half crosswise (the short way), then slice thin strips from each half.

3. In one bowl, whisk eggs. In another, combine crushed pork rinds, cheese, and seasonings.

4. Dip each zucchini strip into egg, then coat in the pork rind/cheese mixture.

5. Arrange strips on the prepared baking sheet and drizzle with melted butter.

6. Bake for 15–20 minutes, or until golden brown and crispy. Cooking time may vary depending on thickness.

Make the Dip: While zucchini bakes, stir together yogurt, mayo, and ranch seasoning until smooth. Serve alongside hot zucchini strips.

Tips for Success

• Slice zucchini evenly so they cook at the same rate.

• For extra crunch, place a wire rack on your baking sheet and arrange strips on top.

• Swap Parmesan for Romano or Asiago for a flavor twist.

• Love spice? Add paprika, cayenne, or chili flakes to the coating.

How to Serve

These baked zucchini strips are perfect as a snack, appetizer, or side dish. They pair beautifully with ranch dip, marinara, or even garlic aioli. Serve them straight from the oven for the crispiest results.

Final Thoughts

If you’re looking for a new way to enjoy zucchini this season, these low-carb baked zucchini strips are it! Crispy, cheesy, and oh-so-satisfying, they’re proof that simple ingredients can create something truly delicious. Whether you’re keto, low-carb, or just trying to sneak more veggies into your meals, this recipe is a keeper.

Pin this recipe for later and enjoy zucchini season in the most delicious way!