A keto-friendly twist on the classic eggplant Parmesan, sandwiched between layers of melted cheese.
20 minutes preparation / 40 minutes cook time
This makes 1 sandwich. Each one is: 280 Calories, 18g Fats, 10g Net Carbs, 14g Protein.
Ingredients:
1 large eggplant, sliced
1 cup almond flour
2 eggs, beaten
1 cup marinara sauce (sugar-free)
1 cup mozzarella cheese, shredded
Fresh basil for garnish
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Dip eggplant slices in beaten eggs, then coat with almond flour.
Bake for 15-20 minutes until golden brown.
In a baking dish, layer baked eggplant slices, marinara sauce, and shredded mozzarella.
Repeat the layers.
Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
Garnish with fresh basil.
Serve warm.