Healthy Keto Eggplant Parmesan Recipe
This keto eggplant parmesan recipe is a cheesy, veggie-filled meal! See how to make low carb, healthy eggplant parmesan with simple ingredients.
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Optional step: Arrange the sliced eggplant in a single layer on cutting boards or baking sheets and sprinkle with salt. Leave it to sweat for about 1 hour. Rinse off the salt and pat dry. (This is recommended to make the eggplant less bitter.)
Preheat the oven to 400 degrees F (204 degrees C). Line two small baking sheets (or one extra large) with fresh parchment paper.
Setup three shallow bowls:
Bowl 1: Coconut flour
Bowl 2: Beaten eggs
Bowl 3: Pork rinds, almond flour, grated Parmesan, Italian seasoning, garlic powder, and black pepper
Dredge the eggplant slices in a thin layer of coconut flour, then dip in the egg, and press into the breadcrumb mixture. Place the slices onto the baking sheets without touching.
Bake the eggplant slices for 25-30 minutes, until soft when poked with a fork, and slightly golden.
Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9x13 stoneware casserole dish. Arrange the eggplant slices in a single layer. Top with 3/4 cup (177 ml) marinara and half of the mozzarella slices. Repeat with a second single layer of eggplant, 3/4 cup (177 ml) of marinara, and remaining mozzarella slices.
Bake the eggplant parmesan for 15-20 minutes, until the cheese is melted and casserole is hot. Garnish with fresh basil, if desired.
Serving size: 1/8 entire recipe, or about 2-3 eggplant slices with cheese and marinara layers
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