Keto Baked Eggplant Casserole Recipe

About this recipe

A delicious and satisfying keto-friendly baked eggplant casserole, perfect for dinner. This dish combines tender eggplant, cheesy goodness, and a crunchy topping for a comforting meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 6 pcs Licious Brown Eggs
• 1 pack (1 kg) Amul Diced Cheddar
• 200 g Peeled Sambhar Onion By Urban Harvest
• 100 g Milky Mist Cooking Unsalted Butter
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel the eggplant and cut it into thin slices.
3. 3. Bring a pot of salted water to a boil, add the eggplant slices, and cook with 1/2 cup diced onion until the eggplant becomes tender and translucent, about 5-7 minutes. Drain well and mash slightly with a fork.
4. 4. In a mixing bowl, combine 2 beaten eggs, 1 cup almond flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3/4 cup grated cheddar cheese.
5. 5. Add the mashed eggplant mixture to the bowl and mix until well combined.
6. 6. Grease a casserole dish with butter or a keto-friendly oil and pour the mixture into the dish. Spread it out evenly.
7. 7. Sprinkle the remaining 1/4 cup grated cheddar cheese evenly over the top.
8. 8. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
9. 9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your keto-friendly baked eggplant casserole!