Ingredients
- 2 medium eggplants, sliced into rounds
- 2 eggs, beaten
- 1 cup almond flour
- 1 cup marinara sauce (look for a low carb option)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- Salt and pepper to taste
Nutritional Information
- Calories: 320 kcal
- Protein: 15g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 8g
- Micronutrients: Contains vitamin A, vitamin C, calcium, and iron
Preparation
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Dip eggplant slices into beaten eggs, then coat with almond flour.
- Place coated eggplant slices on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and spread marinara sauce over each eggplant slice.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the sauce.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with chopped fresh basil before serving hot as a comforting and satisfying dinner option.
