24/8/2020 Keto Eggplant Lasagna Stacks - Low Carb Maven

Keto Eggplant Lasagna Stacks

Stacks of crispy eggplant coated in keto breading, topped with Marinara, fresh Mozzarella cheese,
basil, and Parmesan.

Course Dinner
Cuisine Italian

Prep Time 30 minutes

Cook Time 30 minutes
Total Time 1 hour

Servings 4
Calories 255kcal
Author Kim Hardesty

Equipment
knife & cutting board
forks and spoons
wide shallow bowls or plates for breading procedure
large rimmed sheet-pan or cookie sheet
tongs or spatula for flipping the eggplant
foil

Ingredients
1 1/4 pounds eggplant sliced into rounds 1/2 inch rounds
1 large egg beaten with 2 tsp. water
1 tsp salt (to salt the eggplant)
4 oz fresh mozzarella cheese slices (or 1 cup grated mozzarella cheese)
1/4 cup grated Parmesan cheese
1 cup Keto Tomato Sauce (or Rao's Marinara)
1 tbsp olive oil (for sheet pan)

Low Carb Keto Breading

1 cup pork rind panko (1 oz)
1/2 cup grated Parmesan cheese (cheap stuff in a can) (2 oz/56 g)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground pepper

Instructions
Preparation
1. Slice the eggplant into 8 rounds 1/2 inches each. Place in a colander and sprinkle salt on each
side. Let sit 10 minutes to draw out some moisture. Then give them a quick rinse.
2. While eggplant sits, mix the breading ingredients and place on a rimmed plate or shallow
bowl. Beat the egg with water in a bowl large enough to accommodate an eggplant round.

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24/8/2020 Keto Eggplant Lasagna Stacks - Low Carb Maven

3. Blot all the moisture off of the surface of the eggplant slices with paper towels. Line a sheet
pan with foil and spread with 1 tablespoon of oil.

Method (See Air Fryer & Pan Frying instructions in post.)

1. Preheat oven to 400 F.
2. Pick up a slice of eggplant and dip it into the egg, covering both sides completely. Let any
excess egg drain off then put the eggplant into the keto breadcrumbs. Scoop the mixture on
top of the eggplant (I use my fingers) and gently pat it in place. Flip the eggplant slice to
make sure both sides are coated evenly. Place onto the sheet pan and repeat, coating all of
the eggplant.
3. Bake for 6-8 minutes per side, until the coating is crispy and golden brown.
4. Remove the eggplant from the oven. Spoon sauce over each eggplant round. Top each with
one slice of mozzarella cheese and sprinkle with Parmesan cheese.
5. Return to the oven and bake until the cheese has melted. Stack and serve.

Storing and Reheating

1. Cool Eggplant Parmesan before covering and refrigerating. Can freeze, but it will not be crispy
when it thaws. To reheat, warm a leftover serving in the microwave or cover with foil and
reheat in a 350 oven or convection air fryer for 20-30 minutes. Can also reheat in a drawer-
type air fryer for several minutes at 350F.

MAKES 4 SERVINGS AT 5 GRAMS NET CARBS EACH.

Nutrition
Serving: 1quarter | Calories: 255kcal | Carbohydrates: 10g | Protein: 19g | Fat: 16g | Cholesterol: 39mg |
Sodium: 508mg | Potassium: 471mg | Fiber: 5g | Sugar: 4.8g | Vitamin A: 3IU | Vitamin C: 3.4mg |
Calcium: 20mg | Iron: 0.52mg

Keto Eggplant Lasagna Stacks - Copyright Low Carb Maven August 2, 2020

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