Method

Oven preparation: Preheat the oven to 200°C (400°F).

Eggplant preparation: Slice the eggplant into long pieces, sprinkle with salt, and let rest for 15 minutes.

Moisture removal: Press a paper towel against the eggplant to remove excess moisture.

Baking sheet setup: Cover two baking sheets with foil and spray with cooking spray.

Initial baking prep: Arrange the eggplant in a single layer on the baking sheets, brush with olive oil, and season with salt, pepper, and Italian seasoning.

First baking: Bake for 20-25 minutes until softened.

Dish preparation: Coat an 8x8 glass baking dish with cooking spray, add 1/3 of the marinara sauce to the bottom, and layer with baked eggplant.

Layering: Sprinkle half of the mozzarella cheese over the eggplant, add more sauce, another layer of eggplant, more sauce, and the remaining mozzarella cheese on top.

Topping: Mix almond flour and Parmesan cheese, sprinkle over the top.

Final baking: Cover with foil and bake for 20 minutes, then remove foil and broil for a couple of minutes to brown and crisp the cheese if desired.

Resting: Let rest for 15-20 minutes before serving.

Garnishing: Garnish with fresh basil before serving.

Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Hummus, Keto-Friendly, Red Hummus Paste, Keto-Friendly, Salsa, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.

Refrigerate: Store eggplant parmesan in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Wrap individual portions in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw in refrigerator overnight before reheating in the oven at 350°F (175°C).