Are you tired of sacrificing flavor for a keto diet? Do you miss the comforting, cheesy goodness of eggplant parmesan? Well, we've got a recipe that will revolutionize your low-carb cooking: Grain Free Keto Eggplant Parmesan! This innovative dish combines the best of both worlds, with crispy, flavorful eggplant slices smothered in rich marinara sauce and melted mozzarella cheese, all while staying true to a keto lifestyle. With only 50 minutes of total cooking time, you can indulge in this Italian masterpiece without any guilt. So, what are you waiting for? Dive in and discover the secret to a keto eggplant parmesan that will become a staple in your household!
Ingredients
- 2 medium eggplants, sliced
- 1 cup almond flour
- 1 cup marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 eggs, beaten
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and prepare a large baking dish for assembly.
- Slice eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels to remove moisture and salt.
- In a shallow bowl, mix almond flour, Italian seasoning, salt, and pepper. In a separate bowl, beat the eggs thoroughly.
- Dip each eggplant slice first into the beaten eggs, then coat completely with the seasoned almond flour mixture, ensuring even coverage.
- Arrange breaded eggplant slices on the prepared baking sheet. Bake for 15 minutes, flipping halfway through, until golden brown and crispy.
- Remove eggplant from oven and begin layering in the baking dish. Start with a thin layer of marinara sauce, then add a layer of baked eggplant slices.
- Top the eggplant with marinara sauce, sprinkle mozzarella and parmesan cheeses. Repeat layering until all ingredients are used, finishing with a generous cheese topping.
- Bake in the oven for 15-20 minutes, or until cheese is melted and bubbly with golden brown edges.
- Remove from oven and let rest for 5 minutes before serving to allow the dish to set and cool slightly.
Tips
- * To ensure crispy eggplant slices, make sure to pat them dry thoroughly after salting and before coating with almond flour. * Don't overcrowd the baking sheet, as this can prevent the eggplant from cooking evenly. Cook in batches if necessary. * For an extra crispy top layer, broil the dish for an additional 2-3 minutes after baking. Keep an eye on it to prevent burning. * Let the dish rest for at least 5 minutes before serving to allow the cheese to set and the flavors to meld together.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 12g
Protein: 25g
Fat: 29g
Saturated Fat: 12g
Cholesterol: 145mg
