Baked eggplant parmesan

Baked Eggplant Parmesan

A delicious and keto-friendly version of a classic Italian dish, this Baked Eggplant Parmesan is sure to satisfy your cravings without breaking your diet.

Ingredients

• 2 medium eggplant
• 2 cups almond flour
• 4 large eggs
• 2 cups parmesan cheese
• 1 cup mozzarella cheese
• 2 cups marinara sauce
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out the moisture.
3. Rinse the eggplant slices and pat dry with a paper towel.
4. In a shallow dish, beat the eggs. In another dish, mix the almond flour with half of the parmesan cheese, salt, and pepper.
5. Dip each eggplant slice into the egg, then into the almond flour mixture, pressing it in to coat well.
6. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on each side.
7. In a baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant slices over the sauce, then sprinkle with half of the remaining parmesan and mozzarella cheeses.
8. Repeat with another layer of sauce, eggplant slices, and cheese.
9. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information

• Calories: 350
• Fat: 25g
• Carbohydrates: 10g
• Fiber: 6g
• Protein: 20g

Recipes (external)

• Diet Doctor recipes on Baked eggplant parmesan
• Allrecipes Baked eggplant parmesan
• Ruled.me recipes on Baked eggplant parmesan
• Food.com recipes on Baked eggplant parmesan
• Pinterest recipes on Baked eggplant parmesan
• You Tube recipes on Baked eggplant parmesan

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