Keto Eggplant Parmesan

Ingredients

• Eggplant (1 large, sliced into 1/4 inch round pieces)
• Olive oil (3 tablespoons)
• Salt and pepper (to taste)
• Almond flour (1 cup)
• Parmesan cheese (1 cup, grated)
• Eggs (2, beaten)
• Marinara sauce (2 cups)
• Mozzarella cheese (1.5 cups, shredded)
• Fresh basil (1/4 cup, chopped + extra for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Sprinkle both sides of the eggplant slices with salt and let them sit for 10 minutes. This process, known as 'sweating', draws out the excess moisture from the eggplant. After 10 minutes, pat the slices dry with a paper towel.
3. In a shallow dish, combine the almond flour, half of the Parmesan cheese, salt, and pepper. This will be your breading mixture.
4. Dip each eggplant slice into the beaten eggs, then coat thoroughly with the almond flour mixture.
5. Heat the olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until they are golden brown on both sides. Set the cooked slices aside on a paper towel to drain any excess oil.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of cooked eggplant slices over the sauce. Sprinkle a layer of shredded mozzarella cheese and chopped basil on top of the eggplant. Repeat the layers until all the eggplant slices are used, ending with a layer of sauce and cheese on top.
7. Sprinkle the remaining Parmesan cheese over the top layer.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Let the dish cool for a few minutes before garnishing with fresh basil leaves. Serve warm and enjoy!