Sure! Here’s a keto-friendly version of Eggplant Chules with updated nutrition information:

Keto Eggplant Chules

Ingredients:

  • 2 large eggplants, sliced into ¼-inch rounds
  • 1 cup almond flour (for breading)
  • 1 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1 cup marinara sauce (sugar-free or homemade)
  • 1 cup shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Fresh basil, chopped (for garnish)
  • Olive oil or avocado oil, for frying

Instructions:

  1. Prepare the Eggplant:
  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants into ¼-inch rounds. Lightly salt the slices and let them sit for about 30 minutes to draw out excess moisture. Pat them dry with paper towels.
  1. Bread the Eggplant:
  • Set up a breading station with three shallow dishes: one with beaten eggs, one with a mixture of almond flour and Parmesan cheese, and one for the eggplant slices.
  • Dip each eggplant slice into the beaten eggs, then coat with the almond flour and Parmesan mixture.
  1. Fry the Eggplant:
  • Heat a few tablespoons of olive oil or avocado oil in a large skillet over medium heat.
  • Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  1. Assemble the Chules:
  • In a baking dish, spread a thin layer of marinara sauce on the bottom.
  • Place a layer of fried eggplant slices in the dish.
  • Spread a layer of ricotta cheese over the eggplant, followed by a sprinkle of dried oregano, dried basil, and garlic powder.
  • Spoon some marinara sauce over the ricotta, then top with shredded mozzarella cheese.
  1. Bake:
  • Repeat the layering process until all the ingredients are used up, finishing with a layer of marinara sauce and mozzarella cheese on top.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  1. Serve:
  • Garnish with fresh basil before serving.

Nutrition Information (per serving, assuming 6 servings):

  • Calories: 300
  • Total Fat: 22g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 700mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 5g
  • Net Carbohydrates: 9g
  • Sugars: 7g
  • Protein: 17g

Notes:

  • Marinara Sauce: Ensure you use a sugar-free marinara sauce or make your own to keep the recipe low-carb.
  • Cheese: The combination of Parmesan, mozzarella, and ricotta adds flavor and creaminess, keeping the dish keto-friendly.

Enjoy this delicious and hearty keto-friendly Eggplant Chules, perfect as a main course or a satisfying side dish!