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Keto Eggplant Parmesan Recipe (Low-Carb, Vegan)

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!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
  

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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