Dairy-Free Keto Eggplant Parmesan

Ingredients

• 2 medium Eggplants
• 1 cup Almond flour
• 1/2 cup Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 2 Eggs
• 2 cups Marinara sauce
• 1/4 cup Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice eggplants into 1/4-inch thick rounds. Salt the slices and let them sit for 20 minutes to draw out moisture. Pat dry.
3. 3In a shallow dish, combine almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
4. 4In another shallow dish, whisk the eggs.
5. 5Dip each eggplant slice in the egg mixture, then dredge in the almond flour mixture, ensuring it is fully coated.
6. 6Heat olive oil in a large skillet over medium heat.
7. 7Fry eggplant slices until golden brown on both sides. Place on a baking sheet lined with parchment paper.
8. 8Top each eggplant slice with marinara sauce and a sprinkle of nutritional yeast.
9. 9Bake for 20-25 minutes, or until heated through and bubbly.
10. 10Serve hot.

Substitutions

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