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Keto eggplant parmesan

Keto Eggplant Parmesan

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.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Eggplant Parmesan, Vegetarian
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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