Keto Eggplant Parmesan
This keto-friendly dish takes all the comfort of classic eggplant parmesan, but without the carbs! Using almond flour for breading and plenty of cheese, it's a filling, healthy meal that fits perfectly into a low-carb diet.
Equipment
- Oven
- Frying Pan
- Baking Dish
- Paper towels
Ingredients
- 2 medium eggplants (sliced into half-inch rounds)
- 2 cups sugar-free marinara sauce
- 2 cups shredded mozzarella cheese
- 1 pint grated parmesan cheese
- 1 cup almond flour
- 2 large eggs beaten
- 1 tsp Italian herbs
- 1/2 tsp garlic powder
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into half-inch thick rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out moisture. Pat them dry with paper towels.
- In a shallow dish, beat the eggs. In another shallow dish, combine almond flour, Italian herbs, and garlic powder.
- Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
- Heat olive oil in a frying pan over medium heat. Fry the eggplant slices on both sides until golden brown, about 3-4 minutes per side. Remove from the pan and drain on paper towels.
- In a baking dish, layer marinara sauce, eggplant slices, mozzarella, and parmesan cheese. Repeat layers, finishing with cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and golden.
- Let cool for a few minutes before cutting and serving.