Keto Eggplant Parmesan

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds.

3. 3

   Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.

4. 4

   In a shallow dish, combine the almond flour, salt, and black pepper.

5. 5

   Dip each eggplant slice into the almond flour mixture, coating both sides.

6. 6

   Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

7. 7

   In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of eggplant slices over the sauce.

8. 8

   Sprinkle a layer of mozzarella cheese and parmesan cheese over the eggplant slices.

9. 9

   Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

11. 11

    Let the dish cool for a few minutes before serving. Enjoy your Keto Eggplant Parmesan!