Keto Baked Eggplant Stacks Recipe

About this recipe

A delicious and low-carb dinner option featuring baked eggplant slices layered with fresh tomato and melted cheese, perfect for keto enthusiasts seeking a satisfying vegetarian meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 35 g On1Y Grinder Italian Seasoning Flakes
• 141 g Pam Grilling Grillades Cooking Spray
• 200 g Organigram Chia Seeds
• 125 g Red Bell Pepper
• 200 g Mooz Pizza Mozzarella Cheese Block
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat your oven to 400°F (200°C) and generously coat a baking sheet with non-stick cooking spray.
2. 2. Slice 2 medium eggplants into 1/2-inch thick rounds.
3. 3. In a shallow bowl, mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit for 5 minutes to thicken. In another bowl, mix 3/4 cup almond flour with 2 tablespoons grated Parmesan cheese and a pinch of Italian seasoning.
4. 4. Dip each eggplant slice into the chia seed mixture, then coat it in the almond flour mixture. Place the coated slices on the prepared baking sheet.
5. 5. Bake the eggplant slices in the preheated oven for 10 minutes. Flip them over and bake for an additional 10 minutes until golden brown.
6. 6. Slice 3 medium red bell peppers into thin rounds. Top each baked eggplant slice with a red bell pepper slice and sprinkle with a pinch of Italian seasoning.
7. 7. Return the baking sheet to the oven and bake for 5-8 minutes until the red bell peppers are slightly softened.
8. 8. Place a slice of mozzarella cheese (about 4 oz total) on top of each eggplant stack. Bake for another 3-5 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and serve warm. Enjoy your keto-friendly baked eggplant stacks!