Eggplant Parmesan Stacks is a classic Italian dish that is usually made with breaded and fried eggplant slices, layered with marinara sauce, and mozzarella cheese. To make it keto-friendly, we will use almond flour instead of breadcrumbs and bake the eggplant slices instead of frying them.
Ingredients:
- 2 medium-sized eggplants
- 1 cup of almond flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup of marinara sauce
- 1 cup of shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the eggplants into rounds, about 1/4 inch thick.
- In a shallow bowl, mix together the almond flour, salt, and black pepper.
- Dip each eggplant slice into the beaten eggs, then into the almond flour mixture, making sure to coat both sides.
- Place the eggplant slices onto the prepared baking sheet, and bake for 15-20 minutes, or until golden brown.
- Remove from the oven and reduce the temperature to 375°F.
- In a 9×13 inch baking dish, spread a layer of marinara sauce on the bottom.
- Place a single layer of eggplant slices on top of the sauce. Repeat layering the eggplant, marinara sauce, and mozzarella cheese until all ingredients have been used.
- Cover the dish with aluminum foil, and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes. Sprinkle with chopped basil leaves, if desired.
Serve and enjoy your keto-friendly Eggplant Parmesan Stacks!