- Eggplant Parmesan
This eggplant parmesan is made up of pan fried and breaded eggplant rounds, topped with marinara, two kinds of cheeses, and baked to perfection! Low carb, one dish, and minimal prep required!
Prep Time5minutes minutes
Cook Time30minutes minutes
Total Time35minutes minutes
Servings8 servings
Calories266kcal
Ingredients
2 medium eggplant sliced into 1/2 inch slices
1/2 teaspoon salt
2 cups keto bread crumbs * See notes
1 tablespoon Italian seasoning
3 large eggs
3/4 cup milk of choice
2-3 tablespoons oil to fry
4 cups keto marinara sauce
3 cups mozzarella cheese freshly grated
1 cup parmesan cheese freshly grated
Instructions
Sprinkle salt on all your eggplant slices and let them sit for an hour to draw out moisture. Use a paper towel to dab them after they have drawn out the liquid.
Preheat the oven to 180/350F. Grease a large baking dish and add around one cup of the marinara sauce to the bottom of it.
In a small bowl, add the bread crumbs and Italian seasoning and mix together. In a separate bowl, combine the eggs and milk and whisk together. Dip each eggplant slice in the egg wash, followed by the bread crumb mix, ensuring both sides are coated. Place them all on a plate or baking tray until ready to cook.
Add the oil in a large non-stick pan. Once hot, add a single layer of eggplant slices and cook both sides until golden brown. Repeat until all the eggplant slices are cooked.
Add a single layer of the fried eggplant into the base of the baking dish. Spoon a little marinara sauce on top of each one, followed by a generous layer of the mozzarella cheese and the parmesan cheese. Repeat the process until all the eggplant has been used up. Sprinkle the top of the baking dish any remaining cheese.
Bake the eggplant parmesan for 20-25 minutes, until the cheese is golden and bubbly. Turn it on a high broil for the last 3 minutes.
Remove the eggplant parm from the oven and let it sit for five minutes before serving.
Notes
* If you don’t want to make keto bread crumbs, you can use almond flour.
TO STORE: Store leftovers in the refrigerator, covered, for up to 5 days.
TO FREEZE: Place portions of the eggplant parm in an airtight container and store them in the freezer for up to 6 months.
TO REHEAT: Microwave portions for 30-40 seconds until warm, or reheat in a preheated oven until the cheese has melted.
TO MAKE AHEAD: Prepare everything as instructed, then cover the baking dish completely in aluminum foil. Either refrigerate it for 3 days in advance or freeze it for up to 2 months in advance. When ready to cook, bring the baking dish to room temperature and bake it for 30-35 minutes. Do not bake from frozen.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Sodium: 668mg | Potassium: 339mg | Fiber: 4g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 419mg | Iron: 1mg | NET CARBS: 5g
