Keto

Baked Eggplant Parmesan

Name: Keto Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 tsp salt, for sweating eggplant; 1 cup almond flour; 1/2 cup grated parmesan; 1 tbsp Italian seasoning; 2 large eggs, beaten; 2 cups low-sugar marinara sauce; 2 cups shredded mozzarella; Fresh basil, to serve

Almond flour stands in for breadcrumbs, the oven stands in for the fryer, and nobody will notice either swap.

55 mintotal time

4servings

410calories / serving

Ketodiet

Method

Salt eggplant slices and let sit 20 minutes to draw out moisture, then pat dry.
Preheat oven to 400°F (205°C). Combine almond flour, parmesan, and Italian seasoning in a shallow dish.
Dip each eggplant slice in beaten egg, then coat in the almond flour mixture. Arrange on a lined baking sheet.
Bake 20 minutes, flipping halfway, until golden and tender.
In a baking dish, layer eggplant with marinara and mozzarella, repeating to use it all up, finishing with cheese on top.
Bake 15 minutes more until bubbly and golden. Rest 5 minutes, then top with fresh basil.