Keto Eggplant Parmesan with Marinara
ChefKetogenic.comThis keto eggplant Parmesan with marinara sauce is the perfect nutrient-packed keto meal prep for lunch or dinner! It's lightly breaded and fried, making it a tasty dish for the whole family.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 323
- % Daily Value *
- Total Fat 27.3g42%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 3.4g14%
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the sliced eggplant in a large bowl with the water and salt and let sit for 15 to 20 minutes.
Remove the eggplant from the water, place in a colander set over a bowl, and allow to drain for 5 minutes. Use clean paper towels to pat dry any excess moisture.
To make the marinara, heat 1 tablespoon of olive oil in a 2½-quart saucepan over medium heat.
Add the tomatoes, onion and garlic to the saucepan and sauté for 4 to 5 minutes, until the onion is translucent.
Add the vegetable stock and fresh basil to the saucepan and simmer for 15 minutes, stirring frequently.
While the marinara is simmering, combine the almond flour, Parmesan and salt in a small bowl.
Lightly dredge both sides of the eggplant slices in the almond flour mixture.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat for 1 to 2 minutes.
In batches, sauté the breaded eggplant slices in the skillet for 2 to 3 minutes on each side. Remove the cooked eggplant from the pan and set aside. Continue until all of the eggplant has been cooked.
Remove the marinara from the heat. If desired, blend the marinara with an immersion blender for a smoother sauce.
To serve, spoon the desired amount of marinara onto a plate and top with 4 or 5 eggplant slices. Drizzle the eggplant with extra-virgin olive oil and garnish with additional Parmesan, chopped tomatoes or marinara before serving.
Store the keto eggplant Parmesan and marinara in separate airtight containers in the refrigerator for up to 5 days.
Ingredients
Ingredients
Directions
Directions
Place the sliced eggplant in a large bowl with the water and salt and let sit for 15 to 20 minutes.
Remove the eggplant from the water, place in a colander set over a bowl, and allow to drain for 5 minutes. Use clean paper towels to pat dry any excess moisture.
To make the marinara, heat 1 tablespoon of olive oil in a 2½-quart saucepan over medium heat.
Add the tomatoes, onion and garlic to the saucepan and sauté for 4 to 5 minutes, until the onion is translucent.
Add the vegetable stock and fresh basil to the saucepan and simmer for 15 minutes, stirring frequently.
While the marinara is simmering, combine the almond flour, Parmesan and salt in a small bowl.
Lightly dredge both sides of the eggplant slices in the almond flour mixture.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat for 1 to 2 minutes.
In batches, sauté the breaded eggplant slices in the skillet for 2 to 3 minutes on each side. Remove the cooked eggplant from the pan and set aside. Continue until all of the eggplant has been cooked.
Remove the marinara from the heat. If desired, blend the marinara with an immersion blender for a smoother sauce.
To serve, spoon the desired amount of marinara onto a plate and top with 4 or 5 eggplant slices. Drizzle the eggplant with extra-virgin olive oil and garnish with additional Parmesan, chopped tomatoes or marinara before serving.
Store the keto eggplant Parmesan and marinara in separate airtight containers in the refrigerator for up to 5 days.
