Notes
* If you don’t want to make keto bread crumbs, you can use almond flour.
TO STORE: Store leftovers in the refrigerator, covered, for up to 5 days.
TO FREEZE: Place portions of the eggplant parm in an airtight container and store them in the freezer for up to 6 months.
TO REHEAT: Microwave portions for 30-40 seconds until warm, or reheat in a preheated oven until the cheese has melted.
TO MAKE AHEAD: Prepare everything as instructed, then cover the baking dish completely in aluminum foil. Either refrigerate it for 3 days in advance or freeze it for up to 2 months in advance. When ready to cook, bring the baking dish to room temperature and bake it for 30-35 minutes. Do not bake from frozen.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Sodium: 668mg | Potassium: 339mg | Fiber: 4g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 419mg | Iron: 1mg | NET CARBS: 5g
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