Keto Eggplant Parmesan

Keto Eggplant Parmesan is a low-carb twist on the classic Italian dish, featuring layers of tender eggplant, rich marinara, and gooey cheese. It's a satisfying, guilt-free meal that will delight your taste buds while keeping you on track with your keto lifestyle.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Italian seasoning - 1 teaspoon
• Almond flour - 1/2 cup
• Parmesan cheese - 1/4 cup, grated
• Marinara sauce - 1 cup (sugar-free)
• Mozzarella cheese - 1 cup, shredded
• Fresh basil - a handful, for garnish

Steps

1. Preheat your oven to 190°C (375°F).
2. Slice the eggplant into 1/2 inch thick rounds and sprinkle both sides with salt. Let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices with cold water, pat them dry with paper towels, and place them on a baking sheet.
4. Brush both sides of the eggplant slices with olive oil and sprinkle with black pepper, garlic powder, and Italian seasoning.
5. Bake the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
6. In a shallow bowl, mix the almond flour and grated Parmesan cheese.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Layer half of the baked eggplant slices over the sauce, followed by half of the remaining marinara, and half of the shredded mozzarella cheese.
9. Repeat the layers one more time with the remaining eggplant, marinara sauce, and mozzarella cheese.
10. Bake in the oven for an additional 15 minutes, or until the cheese is bubbly and golden.
11. Remove from the oven and let it sit for 5 minutes before garnishing with fresh basil and serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 650 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in antioxidants and vitamins from eggplants and tomatoes.

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