Keto Eggplant Parmesan

Preparation Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Eggplant Slices Slice the eggplants into 1/4-inch thick rounds. Place them on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for 15-20 minutes to release excess moisture. Pat dry with another paper towel.

Coat the Eggplant Slices In a shallow bowl, whisk the eggs. In another bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Dip each eggplant slice into the egg mixture, then coat with the almond flour-Parmesan mixture, ensuring it's well coated on both sides.

Bake the Eggplant Place the coated eggplant slices on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Assemble the Keto Eggplant Parmesan Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of baked eggplant slices on top. Top with more marinara sauce and shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella cheese on top.

Bake the Dish Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve Garnish with fresh basil leaves before serving. Optionally, prepare a side salad by tossing arugula, cherry tomatoes, and red onion slices with olive oil, balsamic vinegar, salt, and pepper. Serve alongside the Keto Eggplant Parmesan.