I love this recipe and its been a family favourite for years in my house- my grown up kids will happily canter back home for this. This dish has also been instrumental in converting many an aubergine-hater when served as a side dish. A couple of tweaks to a tried and tested recipe and voila, Keto modified. Not posting many quantities as obviously it depends how many mouths you are feeding and also that isn’t how Italian home cooking works really. It’s a simple dish but a bit time consuming at the beginning- well worth it though for deep rich cheesy tomatoey goodness with a little crunch.
Aubergines sliced across into rounds as thick as your thumb
1-2 eggs depending on size
1/2 a tin of chopped tomatoes
A squeeze of tomato purée
Salt pepper and garlic
Whatever low carb flour substitute you prefer (but not coconut)
Break the eggs into a flat dish and whisk.
Place flour sub into another flat dish with the salt and pepper
Get a large pan on the hob with olive oil heated until it ripples.
Dip each aubergine round into flour, then egg, then flour again it only needs a light coating (NOTE you can skip this entirely and grill or direct fry the aubergine but it wont have the desired crunch and it will drink all your oil)
Fry in batches until soft and starts to colour, set aside. You may need to add more oil.
Combine the tinned tomatoes, purée, vinegar and some of the salt and pepper.
Line an ovenproof dish with half of it.
Layer the cooked aubergine slices on top of the sauce.
Pour the remaining sauce on top
Slice up your mozzarella and Parmesan ( I use a potato peeler on Parmesan, it gives a nice thin slice)
Put the cheeses on top, Mozzerella then Parmesan.
Bake at 160 degrees Celsius for 40- 50 min, until everything is reducing and bubbling and the cheese is starting to crisp at the edges of the pan.
We have it with a chopped flat parsley salad to complement the richness. Hope you enjoy this recipe, when i ran it through Carbs Manager it came out at 13g net carbs per generous serving.