Keto Eggplant Parmesan
Ingredients
Fried Eggplant
-
2
medium
eggplant, sliced into ½ inch slices
-
½
teaspoon
salt
-
2
cups
keto bread crumbs
-
1
tablespoon
Italian seasoning
-
3
large
eggs
-
¾
cup
milk of choice
-
2-3
tablespoons
oil to fry
Layers
-
4
cups
keto marinara sauce
-
3
cups
mozzarella cheese, freshly grated
-
1
cup
parmesan cheese, freshly grated
-
to taste
basil, freshly torn
Instructions
- Sprinkle salt on eggplant slices and let sit for an hour to draw out moisture, then dab with a paper towel.
- Preheat the oven to 180°C (350°F) and grease a large baking dish, adding about one cup of marinara sauce to the bottom.
- Mix keto bread crumbs and Italian seasoning in one bowl, and whisk eggs and milk in another bowl.
- Dip each eggplant slice in the egg wash, then coat with the bread crumb mix, and set aside.
- Heat oil in a non-stick pan and cook eggplant slices in batches until golden brown on both sides.
- Layer fried eggplant in the baking dish, adding marinara sauce and a mix of mozzarella and parmesan cheese in between layers until all ingredients are used.
- Top with remaining cheese and bake for 20-25 minutes until golden and bubbly, broiling for the last 3 minutes if desired.
- Let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
266
Total fat
18g
Total carbohydrates
9g
Total protein
17g
Sodium
668mg
Cholesterol
mg
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