Followed the rest of the recipe as written. Line a rimmed baking sheet with parchment paper and spray it with cooking spray.
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Place half of the roasted eggplant rounds in an even layer on top.
Keto eggplant parmesan recipe. Season the eggplant slices with salt pepper and garlic powder. One of the great aspects about this keto eggplant parmesan recipe is that you can make a big batch of it for weekly meal prep and even freeze it for a few days it will easily last for 3 4 days in the chiller. Our keto eggplant parmesan recipe is a low carb version of a classic italian favorite that so many people love.
Take a large egg and beat it until the yolk is blended. Step 4 in a separate bowl combine your 1 cup of panko bread crumbs your parmesan cheese garlic powder and italian seasoning. I am new this year to the keto diet.
Add the tomato paste basil thyme salt and pepper. Garnish with fresh basil if desired. Fry the eggplant in batches and grease the pan as needed.
Spread 1 cup of marinara sauce over the eggplant. I used this recipe with my own keto spaghetti sauce. Saute 3 5 minutes until the onion turns translucent.
An absolute all round winner indeed. Whisk an egg with one tablespoon of water in a shallow bowl. Preheat the oven 180c 390f.
Grease a sheet pan and set it aside. To make this keto eggplant parmesan get started by preheating your oven to 425 degrees. Cook for 2 3 minutes then add the diced tomatoes.
Place a large saucepan over high heat and add the oil garlic and onion. Baked on cookie sheets 20 25min per side until golden brown crispy at 375f. Repeat with a second single layer of eggplant 3 4 cup 177 ml of marinara and remaining mozzarella slices.
Dredged the eggplant in an egg 2tb heavy cream and let the excess drip off then almond flour parmesan cheese italian seasoning. Slice the unpeeled eggplant into inch rounds discarding the ends. Bake the eggplant parmesan for 15 20 minutes until the cheese is melted and casserole is hot.
How to make keto eggplant parmesan. Trim and discard the ends of the eggplant then slice it up into rounds that are about a half inch thick. Heat a large pan greased with half of the ghee.
In a shallow bowl whisk the egg with a tablespoon of water. Top with 3 4 cup 177 ml marinara and half of the mozzarella slices. Make sure the pan is hot before frying the slices.
Preheat your oven to 425 degrees f. Add the eggplant slices in a single layer and fry on each side over a medium high heat for 2 3 minutes or until golden brown and crispy. The tender eggplant slices are coated in a crispy almond flour coating smothered in marinara sauce and topped with gooey cheese then baked to perfection.
Half some of the rounds to fill in spaces. Layer 1 cup mozzarella cheese then cup parmesan cheese. Repeat with another layer of remaining eggplant 1 cup marinara sauce 1 cup mozzarella and cup parmesan.
This low carb healthy keto parmesan eggplant recipe is a delicious and wholesome vegetarian keto dish. Step 5 coat each slice of eggplant throughly by dipping in the egg first followed by the bread crumb mix.
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