Keto Eggplant Parmesan

1 min read

Keto Eggplant Parmesan

Makes 6 servings - per ROUND eggplant.



1 round eggplant (or oblong)

1/4 cup Parmesan cheese

1/2 cup mozarella cheese

2 tbsp flax seed

1/4 cup almond meal

1.5 cups pork rinds - crushed

cheese of choice - i.e. goat cheese 

1 cup rao's sauce or daves squash sauce (low carb sauce)

1 egg

4 tbsp olive oil/coconut oil

oregano & basil

italian seasoning

- Thin slice the eggplant. Lay out slices on paper towel. Salt each piece. Let sit for 30 mins. Go back and blot moisture from each piece. Flip + Repeat.
- Place egg and oil in one bowl. Place flax seed, almond meal, and pork rinds + Italian seasoning in another. Crush/Mix all dry ingredients together. Drench each eggplant slice in egg wash, then into dry mix coating both sides.
- Bake on 425 for 20 mins, flipping each piece halfway through bake time. - Remove from oven. Put a thin layer of sauce in a coconut oil greased casserole dish. Lay each piece of eggplant on top of the sauce. Next, place a dollop of sauce on each piece and top with mozzarella, Parmesan, (cheese of choice) and basil. - Bake an additional 20 mins.

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