Keto Eggplant Parmesan Casserole

flokiSeptember 13, 2023

2 minutes read

Keto Eggplant Parmesan Casserole is a delicious and low-carb twist on the classic Italian favorite. This hearty casserole features layers of tender, breaded eggplant slices, rich marinara sauce, and a blend of melted cheeses. It’s a satisfying dish that brings all the flavors of traditional eggplant Parmesan without the excess carbs. Whether you’re following a ketogenic diet or simply looking for a comforting and flavorful meal, this casserole is sure to satisfy your cravings. Let’s dive into the recipe!

Recipe: Keto Eggplant Parmesan Casserole

Ingredients:

For the Eggplant:

2 medium eggplants, thinly sliced
2 cups almond flour
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
Salt and pepper to taste
3 large eggs, beaten
Cooking oil for frying (such as avocado or olive oil)

For the Assembly:

2 cups sugar-free marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

Instructions:

For Preparing the Eggplant:

Place the thinly sliced eggplant in a colander and sprinkle salt over them. Let them sit for about 30 minutes. This helps remove excess moisture and bitterness from the eggplant.
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
In a shallow dish, combine the almond flour, grated Parmesan cheese, Italian seasoning, salt, and pepper.
Dip each eggplant slice into the beaten eggs, allowing any excess to drip off, and then coat them in the almond flour mixture, pressing the coating onto the slices.
In a large skillet, heat cooking oil over medium-high heat. Fry the coated eggplant slices in batches until they are golden brown and crispy, about 2-3 minutes per side. Place them on a paper towel-lined plate to drain any excess oil.

For Assembling the Casserole:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of marinara sauce on the bottom of the baking dish.
Arrange a layer of fried eggplant slices on top of the sauce.
Sprinkle a portion of shredded mozzarella cheese and grated Parmesan cheese over the eggplant.
Repeat the layers until you’ve used all the ingredients, finishing with a layer of cheese on top.
Cover the casserole dish with aluminum foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Let the casserole rest for a few minutes before serving.