Keto Eggplant Parmesan
This keto eggplant parmesan is everything you'd want from an Italian dish: Cheesy and filling! Made with little more than eggplant slices, mozzarella cheese, and homemade marinara sauce, it couldn't be easier to make.
Servings 4
Ingredients
- 2 eggplants ends cut off and sliced into ⅛-inch thick round slices
- 1 ½ lb tomato sauce/passata
- 1 white onion finely chopped
- 3 cloves garlic thinly sliced
- 1 ½ cups mozzarella thinly sliced
- ½ cup parmesan finely grated
- 1 cup almond flour
- 2 tsp extra-virgin olive oil
- kosher salt to season
- black pepper to season
Instructions
- Place eggplant slices in a single layer on a baking sheet or cutting boards. Sprinkle with salt and leave to sweat for an hour. Turn halfway through and sprinkle the other side. When done, pat dry with paper towels.
- Dust the eggplant slices with almond flour on both sides
- Over medium heat, add the olive oil, garlic and onion to a cast iron skillet or pan. Sauté until the onions until translucent, about 5 minutes.
- Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat.
- Preheat oven to 350°F (180°C)
- Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
- In a casserole or baking dish, arrange a single layer of eggplant slices. Top each piece with tomato sauce and a portion of mozzarella. When all eggplants have been topped with tomato sauce and mozzarella, create another layer of eggplant slices and repeat the steps.
- On the top finished layer, add basil and shredded parmesan
- Put the casserole in the oven and bake for 30 minutes, or until the top cheese layers turn golden brown and begin bubbling
- Garnish with parsley before serving