Keto Eggplant Parmesan

Eggplant parmesan is a classic Italian dish that is often loaded with breaded and fried eggplant, which can be high in carbs and unhealthy fats. However, with a few modifications, you can make a keto-friendly version of eggplant parmesan that is just as delicious! This recipe uses almond flour instead of breadcrumbs and bakes the eggplant instead of frying it, making it a healthier option for those following a ketogenic diet.

Recipe:

Ingredients:

1 large eggplant, sliced into 1/4-inch rounds

1 cup almond flour
1 tsp dried oregano
1 tsp garlic powder

1/2 tsp salt
1/4 tsp black pepper
2 large eggs

1/4 cup olive oil
1 cup marinara sauce
2 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, whisk together the almond flour, oregano, garlic powder, salt, and black pepper.

In another shallow bowl, beat the eggs.
Dip each eggplant round into the beaten eggs, then into the almond flour mixture, pressing the mixture onto the eggplant to coat it evenly.
Place the coated eggplant rounds on the prepared baking sheet and drizzle with olive oil.

Bake for 20-25 minutes, or until the eggplant is tender and golden brown.
Spread the marinara sauce over the eggplant rounds, then sprinkle with shredded mozzarella and grated parmesan.
Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.