Keto Eggplant Parmesan

**Prep Time:** 20 minutes | **Cook Time:** 35 minutes | **Servings:** 4

## Description
Classic Italian eggplant parmesan made keto with almond flour breading. Cheesy, comforting, and delicious!

## Ingredients
– 2 medium eggplants, sliced into 1/2-inch rounds
– 1 cup almond flour
– 1/2 cup parmesan cheese, grated
– 2 large eggs, beaten
– 2 cups sugar-free marinara sauce
– 2 cups mozzarella cheese, shredded
– 1/2 cup parmesan cheese, grated (for topping)
– 2 tsp Italian seasoning
– 1 tsp garlic powder
– Salt and pepper to taste
– 3 tbsp olive oil
– Fresh basil for garnish

## Instructions
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Salt eggplant slices and let sit for 10 minutes to draw out moisture. Pat dry.
3. In a shallow dish, mix almond flour, 1/2 cup parmesan, Italian seasoning, garlic powder, salt, and pepper.
4. Dip each eggplant slice in beaten eggs, then coat with almond flour mixture.
5. Place on prepared baking sheets.
6. Drizzle with olive oil.
7. Bake for 20 minutes, flipping halfway, until golden.
8. Reduce oven to 375°F (190°C).
9. Spread 1/2 cup marinara in a 9×13 inch baking dish.
10. Layer half the eggplant, 1 cup marinara, and 1 cup mozzarella.
11. Repeat layers with remaining ingredients.
12. Top with 1/2 cup parmesan.
13. Bake for 15 minutes until cheese is bubbly and golden.
14. Let rest for 5 minutes. Garnish with fresh basil.

## Nutrition Information (per serving)
– **Calories:** 395
– **Total Fat:** 28g
– **Protein:** 24g
– **Total Carbs:** 14g
– **Fiber:** 6g
– **Net Carbs:** 8g

## FAQ

**Q: Why salt the eggplant?**
A: Salting removes bitterness and excess moisture.

**Q: Can I fry instead of bake?**
A: Yes! Fry in olive oil for 3-4 minutes per side before assembling.

**Q: What marinara is keto-friendly?**
A: Look for no-sugar-added brands or make your own.

## Tags
#keto #eggplant #parmesan #vegetarian #lowcarb #italian #cheese #comfort