Ingredients

The following ingredients have 8 Servings
  • 2 large eggplants (approximately 2 pounds; sliced into ½"-thick discs)
  • 2 cups keto-friendly marinara (divided)
  • 16 ounces fresh mozzarella (sliced into ¼"-thick discs)
  • fresh basil (chopped or chiffonaded, for serving)
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups almond flour
  • ½ cup freshly grated parmesan
  • 1 tablespoon Italian seasoning
  • ¾ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instruction

  • Preheat oven to 400° Fahrenheit. Line baking sheet with parchment paper or lightly spray with cooking spray. Set aside.
  • In one shallow bowl, whisk together eggs and water to create egg wash.
  • In other shallow bowl, whisk together almond flour, parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper to create breading mixture.
  • One by one, dip eggplant disc in egg wash, being sure to coat both sides. Let excess egg wash drip back into bowl, then place eggplant disc in breading mixture. Flip eggplant 2-3 times to coat both sides in breading mixture, then shake off any excess breading and transfer breaded eggplant disc to baking sheet. Repeat until all eggplant discs have been breaded.
  • Place baking sheet in preheated oven. Bake 15 minutes, then flip each eggplant disc over. Return pan to oven and bake another 10 to 15 minutes, until eggplant is tender.
  • Remove baking sheet from oven. Spread ½ cup marinara sauce in bottom of lightly greased baking dish. Arrange eggplant discs on top of marinara in one flat, even layer.
  • Top eggplant with ¾ cup marinara, then place half of total mozzarella slices on top of marinara. Repeat with remaining eggplant, marinara, and mozzarella.
  • Place baking dish in oven and bake 10 to 15 minutes, or until mozzarella is melted. Remove dish from oven and serve warm with fresh basil and desired sides. Optional: Place dish under broiler for 2 to 3 minutes to brown cheese after baking, if desired.