Keto Eggplant Parmesan

Ingredients

• 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
• 2 eggs
• ½ cup grated Parmesan cheese
• ½ cup almond flour
• 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
• ¾ teaspoon kosher salt
• 2 cups jarred marinara sauce
• 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
• Fresh basil, to serve

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
3. Beat the eggs in a shallow bowl and set it aside.
4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.