A delicious keto-friendly version of classic eggplant Parmesan, using pork panko instead of traditional breadcrumbs. This recipe is low in carbs and high in flavor, making it perfect for anyone following a ketogenic diet.
Ingredients: 1 large eggplant, sliced into rounds. 2 cups pork panko ground pork rinds. 1 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce sugar-free. 2 cups shredded mozzarella cheese. Fresh basil leaves, for garnish. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the eggplant slices. Put slices of eggplant into beaten eggs, and then cover them with a mixture of pork panko and grated Parmesan. Spread out the breaded eggplant slices on a baking sheet that has parchment paper on it. If you want it golden and crispy, bake it for 20 to 25 minutes. Put a little marinara sauce and shredded mozzarella cheese on top of each slice after taking it out of the oven. Put it back in the oven and bake for another 10 to 15 minutes, until the cheese melts and starts to bubble. Before serving, sprinkle with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 40 minutes
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