Keto Parmesan Breaded Eggplant Pizzas Recipe. Low carb eggplant parmesan vs keto. Pat with a paper towel to remove excess moisture.
Pour in a layer of tomato sauce on the bottom of the baking pan, then place the eggplant slices, add another layer of your tomato sauce and top it with shredded mozzarella and parmesan cheese. Place breaded eggplant on the baking sheet in a single layer. If you love the italian classic melanzane alla parmigiana and you love pizza, this will become your favourite pizza flavour.
Once The Slice Is Nice And Coated, Fry It In Hot Oil Until Browned, Then Set On A Paper Towel To.
Pour in a layer of tomato sauce on the bottom of the baking pan, then place the eggplant slices, add another layer of your tomato sauce and top it with shredded mozzarella and parmesan cheese. Wasn’t looking for keto, but that was a plus, as we’re watching refined carbs. Wasn’t sure if i would like eggplant, but the husband came home with two.
Eggplant, ½ Cup Marinara, All Of The Mozzarella, And A Sprinkle Of Italian Seasoning.
One with coconut flour, one with the beaten eggs, and one with the “breading” mixture of almond flour, pork rinds, grated parmesan cheese,. Allow the eggplant to rest on a wire rack or parchment paper for. Place into preheated oven and cook for 30 minutes.
Repeat If You Like The Coating Thick.
Dredge eggplant in egg mixture and then in “breading” mixture, until well coated. Love them now and it’s in our weekly rotation. Eggplant parmesan pizza is eggplant parmesan in the shape of a pizza.
Repeat This Process 1 More Time.
Low carb eggplant parmesan vs keto. I made it to top my almond flour pizza crust (keto),. Pat with a paper towel to remove excess moisture.
Ingredients 2 Eggplants 1 Tbsp Olive Oil 1 Cup Tomato Sauce 2 Garlic Cloves 1 Tsp Salt ½ Tsp Ground Pepper 1 ½ Cup Mozzarella Cheese 1 Tsp Oregano ¼ Cup Packed Fresh Basil
Whisk eggs and water in a second shallow dish for coating the eggplant. Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil. Add your eggplant to the bottom in a single layer, then add ½ cup marinara sauce, ½ cup parmesan, and a sprinkle of italian seasoning over the top.
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