Ingredients
- 2 medium eggplants, sliced into 1/2 inch slices
- 1/2 teaspoon salt
- 2 cups keto bread crumbs (or almond flour)
- 1 tablespoon Italian seasoning
- 3 large eggs
- 3/4 cup milk
- 2–3 tablespoons oil, for frying
- 4 cups keto marinara sauce
- 3 cups mozzarella cheese, freshly grated
- 1 cup parmesan cheese, freshly grated
Instructions
- Sprinkle salt over eggplant slices and let sit for 1 hour to draw out moisture. Dab dry with paper towels.
- Preheat oven to 350°F (180°C). Grease a large baking dish and spread 1 cup marinara sauce on the bottom.
- In one bowl, mix keto bread crumbs and Italian seasoning. In another bowl, whisk together eggs and milk.
- Dip each eggplant slice in the egg mixture, then coat in the bread crumb mixture. Set aside on a plate.
- Heat oil in a large non-stick pan over medium heat. Fry eggplant slices in batches until golden on both sides. Set aside.
- Layer the fried eggplant slices in the baking dish. Top each slice with marinara sauce, mozzarella, and parmesan.
- Repeat layering until all eggplant is used. Top the final layer with any remaining cheese.
- Bake for 20–25 minutes until cheese is golden and bubbly. Broil on high for the last 3 minutes for a crispier top.
- Let sit for 5 minutes before serving.
Notes
- Use almond flour as a breadcrumb substitute if preferred.
- To store: Refrigerate leftovers in an airtight container for up to 5 days.
- To freeze: Place in freezer-safe containers and freeze for up to 6 months.
- To reheat: Warm in a 325°F oven for 12–15 minutes or microwave in 30-second intervals until heated through.
- Add protein such as shredded chicken, sausage, ground beef, or tofu between layers for variation.
- Swap cheeses with provolone, ricotta, or cottage cheese as desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 266
- Sugar: 4g
- Sodium: 668mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 95mg
