Thursday, October 4, 2018

Keto Eggplant Parmesan

2 Slices of eggplant ( 1/4" thick)
1 Egg
2 Scoops Unflavored whey protein powder
2 tbsp. Almond Flour
Coconut Oil for frying
1/3 cup Italian style shredded cheese
 2 tbsp Rao's Homemade Marinara Sauce
1/8 tsp Italian seasoning
Salt to taste

First, slice the eggplant and season with salt.  Beat the egg in a shallow bowl. Add the oil to a frying pan and turn up to medium heat. In a ziplock bag, add the Italian seasoning, whey protein powder, almond flour and salt.  Dip the eggplant slices in the egg and dredge in the flour mixture.  Add the eggplant into the hot oil and cook until golden brown on both sides, about 3 minutes.

Place the eggplant on a parchment lined baking sheet and add one tbsp. of the marinara sauce on each slice of eggplant and top each slice with the shredded cheese.  Bake until the cheese begins to bubble and get nice and gooey.

Garish with some minced parsley

No comments:

Back to Top