Ingredients
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2 medium eggplants, sliced into ¼-inch rounds
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1 tablespoon salt (for sweating eggplant)
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2 eggs, beaten
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½ cup almond flour
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½ cup crushed pork rinds
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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1½ cups shredded mozzarella cheese
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¾ cup grated Parmesan cheese
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1½ cups low-carb marinara sauce
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2 tablespoons olive oil (for baking or frying)
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Fresh basil or parsley for garnish (optional)
Instructions
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Salt eggplant slices on both sides and let sit for 30–45 minutes to draw out moisture. Rinse and pat dry.
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In one bowl, whisk eggs. In another, mix almond flour, pork rinds, garlic powder, and Italian seasoning.
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Dip eggplant slices in egg, then dredge in the almond flour mixture.
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Arrange on the baking sheet and drizzle or spray with olive oil. Bake for 20–25 minutes, flipping halfway until golden.
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Spread a layer of marinara in a baking dish. Add a layer of eggplant, sprinkle with mozzarella and Parmesan. Repeat layers until ingredients are used up.
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Finish with a final layer of cheese and bake at 375°F for 20–25 minutes until bubbly and browned.
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Rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Salt and drain eggplant thoroughly to prevent sogginess. Use pork rinds for extra crunch, and choose a no-sugar marinara to keep it keto. Great for meal prep or freezing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian