Keto Eggplant Parmesan

A keto-friendly twist on the classic Italian dish, this eggplant parmesan is crispy, cheesy, and full of flavor without all the carbs. Its the perfect comfort food for those following a low-carb or ketogenic diet.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 cups almond flour
• 4 large eggs, beaten
• 1 cup grated parmesan cheese
• 2 cups sugar-free marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Olive oil for frying

Instructions:

Preheat the oven to 375F 190C

Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture

Pat dry with paper towels

In one shallow bowl, place almond flour

In another shallow bowl, beat the eggs

In a third shallow bowl, combine grated parmesan cheese with salt and pepper

Dip each eggplant slice into the almond flour, then the beaten eggs, and finally coat with the parmesan mixture

In a large skillet, heat olive oil over medium heat

Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side

Place them on a paper towel-lined plate to drain excess oil

Spread a thin layer of marinara sauce in the bottom of a baking dish

Arrange half of the fried eggplant slices on top

Sprinkle half of the shredded mozzarella cheese over the eggplant slices, followed by half of the chopped basil

Repeat the layers with the remaining ingredients

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly

Garnish with fresh basil before serving