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Keto Vegetarian Eggplant Parmesan

By aussieketoqueen.com

Keto Vegetarian Eggplant Parmesan

Prep:10minCook:20min

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.

Updated at: Wed, 29 Mar 2023 00:53:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

17

Low

Glycemic Load

3

Low

Nutrition per serving

Calories459.8 kcal (23%)

Total Fat31.9 g (46%)

Carbs19 g (7%)

Sugars9.2 g (10%)

Protein27 g (54%)

Sodium404611 mg (20231%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupalmond flour

¼ cupgrated parmesan

1 teaspoonsalt

½ teaspoonpepper

1 teaspoongarlic powder

2 teaspoonsdried basil

4 tablespoonspassata

or marinara sauce

1 cupgrated tasty cheese

Instructions

View on aussieketoqueen.com

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Notes

9 liked

0 disliked

Delicious

Easy

Go-to

Crispy

Moist

Meghann· last year

For the sauce, I cooked 1 pound of bulk Italian sausage and added a 14 oz can of tomato sauce, 28 oz can of diced tomatoes, and some garlic powder (there was quite a bit extra). I breaded the eggplant in flour, then egg (I needed 2), then a mixture of about 6 tablespoons panko, 6 tablespoons parmesan, and 1 tsp garlic powder, and black pepper. I spread olive oil on the baking sheet. If I had fresh basil, I would have added a leaf to each stack.

Allie· 3 years ago

Under 30 minutes

Recipe was user friendly.

Recipe was user friendly.