Keto Vegetarian Eggplant Parmesan

This delicious vegetarian dish will have you forgetting about meat in no time. On a base of crispy but soft eggplant discs, the classic combination of cheese and tomato shines.

Serve with fresh basil or parsley sprinkled on top.

The carb count excludes half of the almond flour, as you don't eat it all.

3.67 from 6 votes

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Prep Time 10 mins

Cook Time 20 mins

Servings

Calories 470 kcal

Ingredients

1 eggplant
1 egg

Crumb

1/4 cup almond flour
1/4 cup grated parmesan
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons dried basil

Topping

4 tablespoons passata or marinara sauce
1 cup grated tasty cheese or mozzarella

Instructions

Preheat the oven to 200C / 392F and line a large baking dish with baking paper.
Peel the eggplant and cut into 4 x 2cm thick slices.
Whisk the egg in a shallow bowl. In a separate bowl, whisk together the crumb ingredients, breaking up any lumps.
Dip each piece of eggplant in the egg mixture then coat in the crumbs. Place in the baking dish.
Bake for 20 minutes, flip and bake for a further 20 minutes until golden.
Top with passata and cheese and bake for a further 3 - 5 minutes or until the cheese is melted.

Nutrition

Calories: 470kcalCarbohydrates: 18gProtein: 27gFat: 31gSaturated Fat: 15gCholesterol: 152mgSodium: 1751mgPotassium: 794mgFiber: 9gSugar: 10gVitamin A: 1010IUVitamin C: 8.4mgCalcium: 636mgIron: 3.4mg

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