Keto Eggplant Parmesan – Gluten Free

Name: Keto Eggplant Parmesan – Gluten Free
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 large eggplant; 2 cups low carb marinara sauce; 1 cup shredded Mozzarella cheese; ¾ cup Super Fine Almond Flour; ¾ cup grated Parmesan cheese; ½ cup crushed pork rinds; 2 whole eggs; 2 teaspoons dried parsley; 1 teaspoon garlic salt; ¼ teaspoon dried basil; salt; light olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
8
Calories
248 kcal
Course
Main Course
Cuisine
Italian

Keto Eggplant Parmesan – Gluten Free

Iris Warren

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Juicy slices of eggplant are lightly fried until golden brown. They're then smothered in homemade marinara and cheese! You're going to love this one!

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Ingredients

Servings

1 large eggplant
2 cups low carb marinara sauce
1 cup shredded Mozzarella cheese
¾ cup Super Fine Almond Flour
¾ cup grated Parmesan cheese
½ cup crushed pork rinds
2 whole eggs beaten
2 teaspoons dried parsley
1 teaspoon garlic salt
¼ teaspoon dried basil
salt
light olive oil for frying

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Instructions

Peel and slice the eggplant into thin rounds. Add them to a plate with paper towels and lightly salt the tops of the eggplant, layering with more paper towels and eggplant.
Allow the eggplant to sit for 10 minutes while you make the breading. In a mixing bowl, add the eggs and beat them. In the bowl of a food processor, mix together the almond flour, pork rinds, parmesan cheese, parsley, basil and garlic salt. Process until everything is well combined and finely ground.
Dry the eggplant off using paper towels, pressing gently to remove any moisture. Dip each piece of eggplant into the egg, draining off any excess, then into the breading mixture. Without pressing the eggplant into the breading, lightly coat each piece, shaking off any excess. You’re looking for a light breading, not too thick.
Heat a large nonstick skillet to medium, add in the olive oil and shallow fry the eggplant, a few slices at a time. Cook for a few minutes on each side or until golden. Set aside to drain on paper towels.
Preheat oven to 375F. Take a 9 x 9 casserole baking dish and spray it with nonstick spray. Add some marinara sauce on the bottom, then a layer of the eggplant. Spoon more of the marinara sauce over the tops, then the mozzarella cheese.
Repeat the layers ending with a generous amount of mozzarella cheese on top and bake for 25-30 minutes or until the cheese is melted and golden.