Keto Hemp Seed-Crusted Eggplant Casserole
What Started it all:
Hemp Seeds, Eggplant, canned tomatoes, oven
This Keto Hemp Seed-Crusted Eggplant Casserole is a quick and easy dish that's perfect for a family dinner. The combination of crispy hemp seed crust and savory eggplant with canned tomatoes will surely satisfy your taste buds.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 cup hemp seeds
- 2 eggs
- 1 can of diced tomatoes
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Place the hemp seeds in a shallow bowl and season with salt and pepper.
- In another bowl, beat the eggs.
- Dip each eggplant round into the beaten eggs, then coat with the seasoned hemp seeds, pressing gently to adhere.
- Place the coated eggplant rounds on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the hemp seed crust is golden and crispy.
- In a casserole dish, spread a layer of canned diced tomatoes.
- Arrange the baked eggplant rounds on top of the tomatoes.
- Repeat the layers until all the eggplant rounds are used, finishing with a layer of diced tomatoes on top.
- Bake for an additional 10-15 minutes to heat the tomatoes.
This Keto Hemp Seed-Crusted Eggplant Casserole is a delightful low-carb dish that's perfect for those following a keto lifestyle. It's quick to prepare and bursting with flavor, making it a great addition to your recipe collection. Enjoy!