📝 About This Recipe
Experience the soul-warming comfort of a classic Italian trattoria without the carb-heavy breading. This recipe swaps traditional flour for a seasoned almond and parmesan crust, creating a delicate crunch that perfectly complements the tender, roasted eggplant. Bathed in a robust marinara and blanketed in bubbly, melted mozzarella, this dish proves that keto-friendly vegetarian cooking can be just as decadent and satisfying as the original.
🥗 Ingredients
The Eggplant
- 2 large Italian Eggplant (sliced into 1/2-inch rounds)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
Keto Breading Station
- 1.5 cups Super-Fine Almond Flour (blanched almond flour works best)
- 1/2 cup Grated Parmesan Cheese (finely grated)
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 3 Large Eggs (beaten well)
- 2 tablespoons Heavy Cream (whisked into the eggs)
Sauce and Cheese
- 2 cups Marinara Sauce (ensure it is a no-sugar-added variety)
- 8 ounces Fresh Mozzarella Cheese (sliced or shredded)
- 1/4 cup Extra Virgin Olive Oil (for drizzling or pan-frying)
For Garnish
- 1/4 cup Fresh Basil Leaves (chiffonade or torn)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Place the eggplant rounds on a wire rack over a baking sheet. Sprinkle both sides generously with salt and let sit for 20-30 minutes to draw out excess moisture and bitterness.
-
2
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
-
3
Rinse the salt off the eggplant rounds under cold water and pat them thoroughly dry with paper towels. This is crucial for a crispy crust.
-
4
Prepare your breading station: in one shallow bowl, whisk the eggs and heavy cream. In a second bowl, combine almond flour, parmesan, oregano, and garlic powder.
-
5
Dip each eggplant slice into the egg mixture, allowing the excess to drip off, then dredge in the almond flour mixture, pressing firmly to adhere.
-
6
Place the breaded slices on the prepared baking sheets in a single layer. Drizzle lightly with olive oil.
-
7
Bake for 15 minutes, then flip the slices and bake for another 10-15 minutes until the coating is golden brown and the eggplant is tender.
-
8
In a 9x13 inch baking dish, spread a thin layer (about 1/2 cup) of marinara sauce across the bottom.
-
9
Arrange a layer of the baked eggplant slices over the sauce. Top with more marinara and a portion of the mozzarella.
-
10
Repeat the layers until all eggplant is used, finishing with a generous layer of mozzarella and a sprinkle of parmesan.
-
11
Return the dish to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown in spots.
-
12
Remove from the oven and let the dish rest for 5-10 minutes. This allows the layers to set so you get clean slices.
-
13
Garnish with fresh basil and red pepper flakes before serving warm.
💡 Chef's Tips
Always 'sweat' your eggplant; skipping this leads to a soggy, bitter dish. Use super-fine blanched almond flour rather than almond meal for a texture that mimics traditional breadcrumbs. If the almond flour crust browns too quickly in the oven, tent the dish with foil during the final cheese-melting stage. For an extra crispy result, you can quickly pan-fry the breaded slices in olive oil for 2 minutes per side before baking. Make sure your marinara is keto-compliant by checking for 'no added sugar' on the label.
🍽️ Serving Suggestions
Serve alongside a crisp Arugula Salad with a lemon-tahini dressing. Pair with a glass of dry Chianti or a sparkling mineral water with lime. Accompany with sautéed zoodles (zucchini noodles) tossed in garlic and oil. Serve with a side of roasted broccolini topped with lemon zest.