Eggplant Parmesan Keto Friendly at Charles York blog

Eggplant Parmesan Keto Friendly. Spread on a baking sheet and bake for 15 minutes. In another shallow dish, whisk the eggs and heavy cream until well combined. Line a baking sheet with parchment paper and set aside. In a shallow dish, mix together the almond flour, 1/2 cup of grated parmesan cheese, garlic powder, italian seasoning, salt, and pepper. Season your eggplant slices with a little. Line a baking sheet with parchment paper or spray with cooking spray. Beat the eggs in a shallow bowl and set. Let them sit for about 10 minutes, then pat dry with paper towels. Arrange the eggplant slices in a single layer. In a pan over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute. Fire up that oven to 400°f (200°c) and get a baking sheet ready with parchment paper. After 30 minutes pat the eggplant slices dry with a paper towel. Top with 3/4 cup (177 ml) marinara.

In a shallow dish, mix together the almond flour, 1/2 cup of grated parmesan cheese, garlic powder, italian seasoning, salt, and pepper. Top with 3/4 cup (177 ml) marinara. In a pan over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute. Beat the eggs in a shallow bowl and set. Let them sit for about 10 minutes, then pat dry with paper towels. After 30 minutes pat the eggplant slices dry with a paper towel. Line a baking sheet with parchment paper and set aside. Line a baking sheet with parchment paper or spray with cooking spray. Season your eggplant slices with a little. Spread on a baking sheet and bake for 15 minutes.

Healthy Keto Eggplant Parmesan Recipe Wholesome Yum

Eggplant Parmesan Keto Friendly Spread on a baking sheet and bake for 15 minutes. Arrange the eggplant slices in a single layer. In a pan over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute. Line a baking sheet with parchment paper or spray with cooking spray. Beat the eggs in a shallow bowl and set. After 30 minutes pat the eggplant slices dry with a paper towel. Spread on a baking sheet and bake for 15 minutes. In a shallow dish, mix together the almond flour, 1/2 cup of grated parmesan cheese, garlic powder, italian seasoning, salt, and pepper. Season your eggplant slices with a little. Top with 3/4 cup (177 ml) marinara. In another shallow dish, whisk the eggs and heavy cream until well combined. Let them sit for about 10 minutes, then pat dry with paper towels. Fire up that oven to 400°f (200°c) and get a baking sheet ready with parchment paper. Line a baking sheet with parchment paper and set aside.