Sometimes when I have no clue what I’m going to do it turns out the best. I had fresh eggplant in my garden and needed to cook it. So, I got into the Keto lab and started working. There’s nothing in this recipe that I would change. It turned out fantastic! This recipe will be a little different. I didn’t really measure my ingredients but it all worked out. I think it will work out for you as well!
- 3 fresh eggplants
- Rao’s marinara sauce or any other Keto friendly marinara
- Grated parmesan cheese
- Mozzarella cheese
- 4 boneless skinless breasts cut into tenders or pre-cut tenders
- eggs for battering
The 1st step will be to sweat out the eggplant. This is preventative to remove any bitter taste that may come from the plant. Mine weren’t bitter but I did this step anyway. Wash your eggplant and slice into 1/4″ slices. Salt 1 side and let sit for 30 minutes.
Move onto your chicken. Use this recipe to prepare your chicken: https://justaketoguru.com/2020/08/12/keto-parmesan-chicken-fettuccine/
After sweating out your eggplant for 30 minutes, we will batter them now. Take your eggplant and dip into your egg wash, let drip off, then place in a bowl with the grated parm and coat both sides. Repeat this until all of your eggplant is battered. Place them on a baking sheet lined with parchment paper and bake at 375 degrees for 20 minutes.
After 20 minutes, remove from the oven. Place a dollop of marinara on each of the eggplant. After adding marinara to all your eggplant, add a pinch of mozzarella to them and put back into the oven for 10 minutes. Remove when the 10 minutes is up.
Plate your eggplant, add your parmesean chicken and enjoy. It’s really easy to make and really yummy!