Eggplant Parmesan Casserole
Ingredients:
2 pounds eggplant sliced lengthwise
1 1/4 cup crushed pork rinds
1/4 cup coconut flour
1 1/2 teaspoon garlic powder
1 teaspoon Italian spice mix
2 eggs
1/2 cup olive oil or avocado oil
1 jar marinara sauce 25 ounces
16 ounces mozzarella cheese shredded
Cheese Mix:
1 large egg beaten
15 ounces ricotta cheese
2/3 cup Parmesan cheese
1 tablespoon dried basil
1/2 teaspoon pepper
Directions:
Peel eggplant and thinly slice lengthwise. Salt pieces and allow to sit in colander for about 30 minutes, then rinse and pat dry.
In wide shallow bowl, combine pork rinds, coconut flour, garlic powder, and spice mix.
Beat eggs in another shallow bowl.
Dip eggplant slices into egg, then into pork rind mixture. Fry in hot oil until browned then drain on paper towels OR (for less mess) put the breaded eggplant on a sheet pan wrapped in foil and bake at 400 for 20 minutes, turning after 10 mins.
Mix together all of the cheese mix ingredients until well combined.
In 9×13-inch casserole dish, layer half the marinara sauce, half the eggplant slices, half the cheese mix, and half the mozzarella. Repeat the layers. Sprinkle additional Parmesan cheese on top, if desired.
Bake in preheated 350°F oven for 35-45 minutes or until cheese has browned.
Servings: 12
Nutritional Information: Calories: 329, Fat: 22.2g, Carbohydrates: 12.6g, Fiber: 4.4g, Protein: 22.4g
