Keto Eggplant Parmesan
Ingredients
- 2 medium eggplant sliced into 1/2 inch slices
- ½ teaspoon salt
- 2 cups keto bread crumbs
- 1 tablespoon Italian seasoning
- 3 large eggs
- ¾ cup milk
- 2-3 tablespoons oil to fry
- 4 cups keto marinara sauce
- 3 cups mozzarella cheese freshly grated
- 1 cup parmesan cheese freshly grated
Instructions
Slice the eggplant into ½-inch rounds
- Wash the eggplants thoroughly and cut off the tops. Slice them into half-inch thick rounds.
Salt and drain the eggplant
- Sprinkled salt on eggplant slices, let sit 30 mins. Rinse off the salt and pat dry with paper towels.
Breading process
- Dip the eggplant slices in beaten eggs, then coat in a mixture of almond flour, grated parmesan cheese, and Italian seasoning.
Bake the breaded eggplant
- Preheat the oven to 400°F. Place breaded eggplant on a parchment-lined sheet. Bake for 20–25 minutes until golden and crispy, flipping halfway through.
Layer the casserole
- In a baking dish, spread marinara sauce, add a layer of baked eggplant, then mozzarella cheese. Repeat layers until ingredients are used, finishing with cheese.
Bake the assembled casserole
- Bake at 375°F (190°C) for 30 minutes until cheese is melted and bubbly.
Rest before serving
- Let the dish chill out a bit before serving so the flavors can mix together.