Amalfi Coast
This keto version of Eggplant Parmesan swaps out the breadcrumbs for almond flour, keeping the carbs low while maintaining the classic crispy texture. Layers of fried eggplant, marinara sauce, and cheese create a comforting, satisfying dish.
Servings: 4 servings
Calories: 400kcal
Ingredients
- 2 large eggplants sliced into rounds
- 2 eggs beaten
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 cup keto marinara sauce no sugar added
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375F (190C).
- In a bowl, mix the almond flour, Parmesan, salt, and pepper. Dip the eggplant slices in the beaten eggs, then coat with the almond flour mixture.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
- In a baking dish, layer the fried eggplant, marinara sauce, and mozzarella cheese. Repeat until all ingredients are used.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve warm.
Notes
Chef's Tip: Salt the eggplant slices and let them sit for 15-20 minutes before breading, then pat dry - this pulls out excess moisture and keeps the coating from turning soggy. Keto Swap: traditional breadcrumbs are replaced with almond flour.
Nutrition
Calories: 400kcal | Protein: 18g | Fat: 30g | Fiber: 4g
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About This Dish
A satisfying combination of flavors and textures while staying low in carbs. Eggplant is high in fiber and nutrients, while the almond flour coating provides a crunchy, keto-friendly alternative to breadcrumbs.