Keto Eggplant Parmesan

Preheat your oven to 375°F (190°C).

In a shallow dish, combine the almond flour, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper.

Dip each eggplant slice into the beaten eggs, allowing any excess to drip off.

Dredge the eggplant slice in the almond flour mixture, coating both sides evenly.

Heat the olive oil in a large skillet over medium-high heat.

Fry the coated eggplant slices for about 2-3 minutes on each side until they are golden brown. You may need to do this in batches. Place them on paper towels to drain any excess oil.

In a baking dish, spread a thin layer of sugar-free marinara sauce.

Place a layer of fried eggplant slices on top of the sauce.

Sprinkle a portion of shredded mozzarella cheese over the eggplant.

Repeat the layers until all the eggplant slices are used, finishing with a layer of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes until the top is golden and slightly crispy.

If desired, garnish your Keto Eggplant Parmesan with fresh basil leaves for added flavour and presentation.

Serve hot as a delicious and keto-friendly dinner.