Keto Hemp Seed-Crusted Eggplant Casserole

Keto Hemp Seed-Crusted Eggplant Casserole
Chef Brainy
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

  1. Preheat the oven to 375°F (190°C).
  2. Place the hemp seeds in a shallow bowl and season with salt and pepper.
  3. In another bowl, beat the eggs.
  4. Dip each eggplant round into the beaten eggs, then coat with the seasoned hemp seeds, pressing gently to adhere.
  5. Place the coated eggplant rounds on a baking sheet and drizzle with olive oil.
  6. Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the hemp seed crust is golden and crispy.
  7. In a casserole dish, spread a layer of canned diced tomatoes.
  8. Arrange the baked eggplant rounds on top of the tomatoes.
  9. Repeat the layers until all the eggplant rounds are used, finishing with a layer of diced tomatoes on top.
  10. Bake for an additional 10-15 minutes to heat the tomatoes.

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