Baked Eggplant Parmesan

December 11, 2019 1 min read

Easy KETO Baked Eggplant Parmesan

  • 1 large eggplant (sliced into 8 1/2-inch slices)
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 4 tablespoons butter (melted)
  • ¼ cup ground pork rinds
  • A generous sprinkle of salt
  • ½ cup shredded mozzarella cheese
  • ½ tablespoon Italian seasoning
  • 1 cup Rao’s Arrabbiata Sauce or tomato sauce
  1. Preheat the oven to 400 degrees. Place the eggplant rounds on a baking sheet lined with a paper towel and sprinkle both sides with salt. Let sit for at least 30 minutes to allow the moisture to release.
  2. Combine the ground pork rinds, parmesan cheese, and Italian seasoning in a shallow dish. Set aside.
  3. Beat the egg in a separate shallow dish. Set up a breading station with the ground pork rinds and egg.
  4. Melt the butter and pour it into the bottom of a 9x13 inch baking dish.
  5. Pat the eggplant dry. Dip each slice into the beaten egg and then into the parmesan cheese mixture, covering each side with crumbs. Place the eggplant into the buttered baking dish.
  6. Bake for 20 minutes. Flip the eggplant pieces over and bake an additional 20 minutes or until golden brown.
  7. Top the eggplant with marinara sauce and the shredded mozzarella.
  8. Return to the oven for an additional 5 minutes or until the cheese has melte.
  9. Serve and enjoy!!
** Nutrition per serving: 4 Servings. Each has 375.75 kcal Fat 28.07g, Protein 19.27g, Carbs 8.3g

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