Recipe

Eggplant Parmesan Casserole

A hearty layered casserole featuring breaded eggplant slices nestled between rich marinara, creamy ricotta blend, and bubbling mozzarella.

Eggplant Parmesan Casserole

Total time

1 hr 5 min

Servings

12

Net carbs

8.2g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 2 pounds eggplant (sliced lengthwise)
  • 1 ¼ cup crushed pork rinds
  • ¼ cup coconut flour
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon Italian spice mix
  • 2 eggs
  • ½ cup olive oil or avocado oil
  • 1 jar marinara sauce (25 ounces)
  • 16 ounces mozzarella cheese (shredded)
  • 1 large egg (beaten)
  • 15 ounces ricotta cheese
  • ⅔ cup Parmesan cheese
  • 1 tablespoon dried basil
  • ½ teaspoon pepper

Instructions

How to cook it

Prep timer

65:00

Cooking cue

Cook pork to 145F, then rest it for 3 minutes before slicing.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Peel the eggplant and cut into thin lengthwise slices, then salt them and let drain in a colander for 30 minutes before rinsing and patting completely dry.
  3. 2. Combine crushed pork rinds, coconut flour, garlic powder, and Italian spice mix in one shallow bowl, and beat 2 eggs in a second shallow bowl.
  4. 3. Dip each eggplant slice first in beaten egg, then coat with the pork rind mixture, and either pan-fry in hot oil until golden and drain on paper towels, or arrange on a foil-lined baking sheet and bake at 400°F for 20 minutes, flipping halfway through.
  5. 4. Whisk together the ricotta, beaten egg, Parmesan, dried basil, and pepper until smooth and well blended.
  6. 5. Spread half the marinara sauce in a 9x13-inch baking dish, then layer half the breaded eggplant, half the ricotta mixture, and half the shredded mozzarella; repeat all layers once more.
  7. Cook pork to 145F, then rest it for 3 minutes before slicing.
  8. 6. Bake uncovered at 350°F for 35 to 45 minutes until the cheese on top is golden and bubbly.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Yum · IMPORTED

https://diet.driv.space/recipes/eggplant-parmesan-casseroleLow Carb Yum reference: https://lowcarbyum.com/eggplant-parmesan-casserole-gluten-free/

Rated 4.7/5 from 13 ratings on Low Carb Yum. Method rewritten in-house; see source for the publisher's original.