Eggplant Parmesan is one of those classic Italian dishes that can fit into almost any dietary plan, and with a few simple tweaks, it can be a perfect keto dish. This Keto-Friendly Baked Eggplant Parmesan is a delicious and filling low-carb meal that the whole family can enjoy. Not only is it a great option for those looking to incorporate more veggies into their diet, but it also packs a lot of flavor and texture into each bite.
Ingredients
4 small eggplants (about 1 ½ lbs), sliced into ½ inch rounds
2 eggs, beaten
½ cup almond flour
2 tablespoons Italian seasoning
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup grated parmesan cheese
1 jar marinara sauce (choose one with no added sugars)
2 cups shredded mozzarella
Vegetarian/Vegan Alternative
For a vegan alternative, replace the eggs with a combination of ground flaxseed and water. Replace the parmesan cheese with a vegan cheese alternative and use a vegan marinara sauce.
Instructions
1. Preheat your oven to 375 degrees Fahrenheit.
2. Place the eggplant slices in a single layer on a baking sheet lined with parchment paper.
3. In a bowl, mix together the eggs, almond flour, Italian seasoning, garlic powder, salt, and black pepper.
4. Dip each eggplant slice in the egg mixture and then coat with the Parmesan cheese.
5. Place the slices back on the baking sheet and bake for 25 minutes.
6. Remove from the oven and top each slice with the marinara sauce and mozzarella cheese.
7. Bake for an additional 15 minutes or until the cheese is melted and bubbly.
8. Serve and enjoy!
Conclusion
Keto-Friendly Baked Eggplant Parmesan is a delicious and filling low-carb meal that the whole family can enjoy. Not only does it provide a great source of vegetables and protein, but it’s also packed with flavor and texture. Try this recipe for a hearty, keto-friendly meal that’s sure to please everyone. Bon appetit!
