A Love for Italian Food Led Me Here

Growing up, Italian dishes were a staple in my household. The aroma of bubbling tomato sauce, gooey cheese, and crispy eggplant always brought everyone to the table. But when I switched to a low-carb lifestyle, I thought I had to give up my favorite comfort food. That was until I discovered a way to make Keto Eggplant Parmesan just as delicious as the traditional version—without all the carbs! This recipe combines simple ingredients and delivers the perfect combination of crispy eggplant, plenty of melted cheese, and rich tomato sauce. It’s pure comfort food with a keto twist!

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Why You’ll Love This Keto Eggplant Parmesan Recipe

• Low-carb and keto-friendly – Perfect if you are following a keto diet.
• Crispy eggplant without frying – Achieve that perfect golden-brown crust using almond flour mixture and keto breadcrumbs. Baking the eggplant instead of frying make it healthier, especially as eggplant tends to absorb a lot of oil when frying.
• Easy recipe – Made with simple ingredients from any grocery store. Plus, it’s a foolproof recipe, even if you are a beginner trying it for the first time. 
• Gluten-free – You can use gluten-free breadcrumbs for a healthier twist.
• Packed with flavor – The tomato sauce, fresh basil, and gooey cheese make it irresistible. 😋
• Pure comfort food – A classic Italian eggplant dish with a modern twist.
• Meal prep-friendly – You can make a big batch and store it for later use.

Ingredients for Keto Eggplant Parmesan Recipe

For the Breaded Eggplant

• 2 eggplants, sliced into eggplant rounds
• ½ cup almond flour mixture
• ¼ cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, whisked (or flax eggs for a vegan option)
• ½ cup keto breadcrumbs (or gluten-free breadcrumbs)
• ¼ cup grated parmesan cheese (or vegan parmesan cheese)

For the Sauce and Toppings

• 1 cup low carb marinara sauce
• ½ cup fresh mozzarella cheese, shredded (vegan mozzarella cheese for vegan option)
• ¼ cup grated parmesan cheese (vegan parmesan cheese for vegan option)
• 1 tablespoon olive oil
• Fresh basil for garnish

Equipment

• Paper towel (to remove excess moisture from slices of eggplant)
• Shallow bowl (for the egg wash)
• Prepared baking sheet lined with parchment paper
• Air fryer (optional, but a preferred method for crispy eggplant)

Instructions for the Keto Eggplant Parmesan Recipe

Step 1: Prep the Eggplant

1. Lay the slices of eggplant on a paper towel and sprinkle salt over them.
2. Let them sit for 20 minutes to remove excess moisture.
3. Pat dry with another paper towel.

Step 2: Coat the Eggplant

1. In a shallow bowl, whisk the eggs (or flax eggs).
2. In another shallow bowl, mix almond flour mixture, coconut flour, keto bread crumbs, parmesan cheese, garlic powder, and Italian seasoning.
3. Dip each eggplant round into the egg wash, then coat with the almond flour mixture.

Step 3: Bake or Air Fry the Eggplant

1. Preheat the oven to medium heat (375°F).
2. Arrange the breaded eggplant in a single layer on a prepared baking sheet.
3. Drizzle with olive oil and bake for 20 minutes, flipping halfway until golden brown.
4. Alternatively, place them in an air fryer at 375°F for 12 minutes.

Step 4: Assemble the Keto Eggplant Parmesan Casserole

• In a baking dish, spread a layer of low carb marinara sauce.
• Place a layer of the baked eggplant on top.
• Sprinkle some fresh mozzarella cheese and parmesan cheese.
• Repeat the layers, finishing with the remaining sauce and plenty of cheese.
• Bake at 375°F for 20 minutes until bubbly and gooey.

Serving Suggestions for the Keto Eggplant Parmesan

• Pair with keto garlic bread for a complete meal.
• Serve as a main course or a side dish alongside a fresh salad.
• Try using this as a base for keto eggplant lasagna or an eggplant casserole.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze individual portions of for later use.

Nutritional Information (Per Serving)

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Final Thoughts

This Keto Eggplant Parmesan is one of my favorite ways to enjoy a classic Italian eggplant dish without worrying about added sugar or excess carbs. Whether you’re new to the keto diet or looking for a delicious low carb twist on classic eggplant parmesan, this is the best results you’ll get with simple ingredients. Try it out and let me know how it turns out!

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FAQs

1. How can I make this Keto Eggplant Parmesan recipe vegan?

Simply swap out the eggs for flax eggs and use dairy-free cheese for a fully vegan version.

2. How do I get the crispiest eggplant?

Make sure to remove excess moisture using a paper towel and bake in a single layer.

3. Can I use store-bought breadcrumbs?

For a keto version, stick to keto breadcrumbs or make your own with crushed pork rinds.

4. What can I substitute for almond flour?

You can use gluten-free breadcrumbs or a combination of almond flour and coconut flour.

5. Can I make this Keto Eggplant Parmesan in a big batch for meal prep?

Yes! Store leftovers in an airtight container and reheat for next time.

Printable Recipe Card

Keto Eggplant Parmesan

This Keto Eggplant Parmesan is a delicious low-carb twist on the classic Italian dish, packed with flavor and gooey cheese. Crispy eggplant rounds are coated in a combination of almond flour and parmesan cheese, then baked to golden brown perfection. Layered with low carb marinara sauce, fresh mozzarella cheese, and Italian seasoning, this healthy baked eggplant parmesan is pure comfort food. It’s an easy recipe made with simple ingredients, perfect for meal prep or a main course. Enjoy it fresh or store in an airtight container for later use. Serve with keto garlic bread for the best results!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Italian

Servings 4

Calories 220 kcal

Equipment

• Paper towel (to remove excess moisture from slices of eggplant)
• Shallow bowl (for the egg wash)
• Prepared baking sheet lined with parchment paper
• Air fryer (optional, but a preferred method for crispy eggplant)

Ingredients

  

1x2x3x

For the Breaded Eggplant

• 2 eggplants sliced into eggplant rounds
• ½ cup almond flour mixture
• ¼ cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs whisked (or flax eggs for a vegan option)
• ½ cup keto breadcrumbs or gluten-free breadcrumbs
• ¼ cup grated parmesan cheese or vegan parmesan cheese

For the Sauce and Toppings

• 1 cup low carb marinara sauce
• ½ cup fresh mozzarella cheese shredded (vegan mozzarella cheese for vegan option)
• ¼ cup grated parmesan cheese vegan parmesan cheese for vegan option
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

 

Step 1: Prep the Eggplant

• Lay the slices of eggplant on a paper towel and sprinkle salt over them.
• Let them sit for 20 minutes to remove excess moisture.
• Pat dry with another paper towel.

Step 2: Coat the Eggplant

• In a shallow bowl, whisk the eggs (or flax eggs).
• In another shallow bowl, mix almond flour mixture, coconut flour, keto bread crumbs, parmesan cheese, garlic powder, and Italian seasoning.
• Dip each eggplant round into the egg wash, then coat with the almond flour mixture.

Step 3: Bake or Air Fry the Eggplant

• Preheat the oven to medium heat (375°F).
• Arrange the breaded eggplant in a single layer on a prepared baking sheet.
• Drizzle with olive oil and bake for 20 minutes, flipping halfway until golden brown.
• Alternatively, place them in an air fryer at 375°F for 12 minutes.

Step 4: Assemble the Parmesan Casserole

• In a baking dish, spread a layer of low carb marinara sauce.
• Place a layer of the baked eggplant on top.
• Sprinkle some fresh mozzarella cheese and parmesan cheese.
• Repeat the layers, finishing with the remaining sauce and plenty of cheese.
• Bake at 375°F for 20 minutes until bubbly and gooey.

Notes

Serving Suggestions

• Pair with keto garlic bread for a complete meal.
• Serve as a main course or a side dish alongside a fresh salad.
• Try using this as a base for keto eggplant lasagna or an eggplant casserole.

Nutrition

Calories: 220kcalCarbohydrates: 7gProtein: 10gFat: 16g

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