Traditionally, eggplant Parmesan is coated with a flour based breading. Not these babies! I absolutely love Jilz Crackerz and using them as a replacement for bread crumbs is an amazing solution. For those eat a ketogenic, low carb, or gluten-free approach, this is perfect meal option.
Step 1 Gather Ingredients
Step 2 Peel and Slice Eggplant
Step 3 Soak eggplant in salted water for 30 minutes (this will draw out moisture from eggplant, preventing a mushy slice).
Step 4 Preheat oven to broil at 450˚
Step 5 Put Jilz Crackerz, ½ cup Parmesan cheese, Italian herbs (optional) into food processor and blend. If you don’t own a food processor, then place in Ziploc and smash.
Step 6 Egg wash slice then coat in crumbs
Step 9 Flip and bake other side for 5 more minutes
Step 10 spread basil pesto sauce and top with remaining cheese
Step 11 allow another minute in oven to allow cheese to melt
1 large eggplant sliced into 12 slices
½ container of Jilz Crackerz
1 cup Parmesan cheese shredded (½ cup in breading, ½ cup for tops)
1/2 cup basil pesto (here’s my favorite)
1 Tbsp Salt (to soak sliced eggplant in)
Optional: Italian seasonings
1 cup of saved bacon grease or coconut oil
1 slice per serving. Yields: 12 slices
|1 Slice per serving||Calories||Fat||Protein||Carbs||Fiber||Net Carbs|