Keto Eggplant Parmesan Bake

1.Preheat oven to 200°C (390°F). Line two baking sheets with parchment paper.

2.Slice eggplants into 1/4-inch thick rounds. Lay them in a single layer on the prepared baking sheets. Sprinkle generously with 1 teaspoon of salt on each side. Let them sit for 20-30 minutes to draw out moisture.

3.While eggplant rests, prepare the breading. In a shallow dish, combine almond flour, 1/2 cup grated Parmesan cheese, garlic powder, oregano, and 1/4 teaspoon black pepper. Mix well. In another shallow dish, beat the eggs.

4.Pat the eggplant slices dry thoroughly with paper towels to remove excess moisture and salt.

5.Dip each eggplant slice first into the beaten egg, allowing excess to drip off, then dredge in the almond flour mixture, pressing gently to ensure it's fully coated.

6.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, pan-fry the breaded eggplant slices for 2-3 minutes per side, until golden brown. Add remaining olive oil as needed. Transfer fried eggplant to a plate lined with paper towels to drain excess oil.

7.Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

8.Arrange a single layer of fried eggplant slices over the sauce. Top with about one-third of the remaining marinara sauce, then one-third of the fresh mozzarella slices, and a sprinkle of shredded Parmesan cheese.

9.Repeat layers: eggplant, marinara, fresh mozzarella, and shredded Parmesan, until all ingredients are used, ending with a generous layer of marinara, fresh mozzarella, and shredded Parmesan on top.

10.Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, broil for the last 2-3 minutes for extra browning on top, watching carefully to prevent burning.

11.Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped basil.