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- Jennifer @KetosisMom
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)
4 tbsp olive oil/coconut oil
oregano & basil
- 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.