Eggplant Parmesan-Keto

Usually eggplant is pan-fried and coated in bread crumbs. This recipe is so good with almond flour, herbs, and Parmesan. I served with a quick homemade spicy tomato sauce.

Ingredients

• 2 small eggplants, with peel, 1/2" sliced lengthwise

Breading:

• 3/4 cup almond flour

• 1 cup Parmesan cheese, grated

• 2 tsp Roasted garlic and herb mix

• 1 tsp dried thyme

• 1 tsp dried basil

• tt black pepper

• 2 eggs

• 1/4 cup heavy whipping cream

• dash garlic hot sauce

Instructions

Please read Susie's Tips and Tricks

1. Mix together all coating ingredients and place in the refrigerator.

2. If your eggplant is wet from rinsing be sure to dry well. Then cook a bit in a dry pan/ or grill for 3-5 minutes to give them a little colour. Set aside.

3. Dip in egg/cream then toss in dry mixture. Spray with oil to help brown nicely. Place on oil-sprayed trays. With Pampered Chef Air Fryer set to 400F for 12-15 minutes or until nicely browned.

4. Serve with spicy tomato sauce.

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Susie's Tips and Tricks

Did you notice I didn't salt the eggplant for bitterness? That's because its only truly necessary for an old eggplant. If you have young ones like those available in grocers and farmer's markets it isn't necessary.

Dry 'fry' in a pan with no oil.

Why no salt? Parmesan cheese is rather salty. If you want it; add after the eggplant Parm is baked.