This keto baked eggplant parmesan recipe is amazing! Healthy eggplant parmesan that is gluten-free and low-carb - what a find! So easy to make and tastes so good, you won't believe this eggplant parmesan is actually healthy!
Preheat the oven to 425F. Line 2 baking sheets with parchment paper.
Slice the eggplants into 1/2 thick rounds.
Whisk the eggs in a bowl.
Put almond flour, 1/2 cup of Parmesan cheese, Italian seasoning, garlic powder, salt and pepper in another bowl and mix until combined.
Dip each eggplant slice into the egg on both sides, then in almond flour mixture on both sides, pressing down so the almond flour mixture sticks to the eggplant. Put the dipped eggplant slices on the baking sheets in a single layer.
Baked the eggplant slices for 30 minutes, flipping them after 15 minutes.
Spread 1 cup of marinara sauce on the bottom of the non-stick 9x13 baking dish. Add half of the eggplant slices in a single layer. Spread another 1 cup of marinara sauce over the eggplant, and sprinkle with 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese. Add another layer of the remaining eggplant slices. Spread the remaining marinara sauce on top of the eggplant and sprinkle with remaining Parmesan and mozzarella cheese.
Put the eggplant in the oven and bake for 20 minutes.