Keto Baked Eggplant Sandwiches Recipe
Fusion cuisine · 600 calories
About this recipe
A delightful keto-friendly dinner option featuring baked eggplant layered with a rich marinara sauce and served on low-carb rolls. Perfect for those seeking a satisfying yet low-carb meal.
Ingredients
- Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
- 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
- - Filippo Berio Garlic Flavoured Olive Oil
- 600G Picard-Organic Courgette Slices
- NaN Old India Blanched Ground Almond Flour
- 100G Terre Exotique Winemaker'S Salt, 100G
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Peel the eggplant and slice it into 1/8-inch thick rounds. Sprinkle the slices with salt and let them sit for 15 minutes to draw out moisture, then pat them dry with a paper towel.
- 3. Beat 2 eggs in a shallow bowl. Dip each eggplant slice into the beaten eggs, then coat them with almond flour, pressing gently to adhere.
- 4. Heat a skillet over medium heat with 2 tablespoons of olive oil. Fry the coated eggplant slices for 1-2 minutes per side until lightly golden. Work in batches if necessary.
- 5. In a casserole dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant slices, then repeat the layers until all the eggplant and sauce are used, finishing with a layer of sauce on top.
- 6. Bake the casserole in the preheated oven for 1 hour, until the sauce is bubbling and the eggplant is tender.
- 7. Serve the baked eggplant on courgette, adding 3-4 slices per courgette. Enjoy your keto-friendly dinner!