Créé avec l’IA
Keto Eggplant Parmesan
50 min 333 kcal par portion Avancé
Ingrédients
4 Portions
- eggplants2 large
- mozzarella cheese200 grams
- parmesan cheese100 grams
- tomato sauce200 grams
- almond flour50 grams
- olive oil2 tablespoons
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplants into 1/4-inch thick rounds.
- 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
In a shallow dish, mix the almond flour with black pepper.
- 5
Dip each eggplant slice into the almond flour mixture, coating both sides.
- 6
Heat 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.
- 7
In a baking dish, spread a thin layer of tomato sauce on the bottom.
- 8
Layer half of the fried eggplant slices over the sauce.
- 9
Spread half of the remaining tomato sauce over the eggplant, then sprinkle with half of the mozzarella and parmesan cheese.
