Keto Eggplant Parmesan
Ingredients
The Eggplant
The Egg Wash
-
2
large
eggs
-
2
tablespoons
water
The Keto Breading
-
¾
cup
blanched almond flour
-
¾
cup
finely crushed pork rinds
-
½
cup
grated fresh parmesan
-
1
tablespoon
Italian seasoning
-
¾
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
The Eggplant Parmesan
-
2
cups
keto-friendly marinara
-
12
ounces
fresh mozzarella
To Serve
Instructions
- Prepare the eggplant by slicing it into 12 discs and salting them to sweat out bitterness.
- Rinse and dry the eggplant after an hour.
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Prepare the egg wash by whisking eggs and water together.
- In another bowl, mix almond flour, crushed pork rinds, parmesan, Italian seasoning, garlic powder, salt, and pepper for the breading.
- Dip each eggplant disc in the egg wash, then coat it in the breading mixture.
- Place the breaded eggplant discs on the baking sheet and bake for 15 minutes, flipping halfway through.
- Layer marinara sauce and mozzarella with the baked eggplant in a baking dish.
- Bake again until the cheese is melted, optionally broiling for a few minutes for browning.
- Serve warm garnished with fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
441
Total fat
30g
Total carbohydrates
14g
Total protein
27g
Sodium
698mg
Cholesterol
122mg
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