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Keto Eggplant Parmesan

A low-carb alternative to traditional Italian comfort food, this keto-friendly eggplant parmesan is layered with gooey mozzarella, rich marinara, and crunchy almond flour coating, making it a delicious choice for healthy meals.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Keto
Calories: 280
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 whole eggplants Provides a hearty base that absorbs flavors beautifully.
  • 1 teaspoon salt Draws out moisture from the eggplant for better texture.
  • 2 large eggs Acts as a binder for the breading.
  • 2 tablespoons water Used to thin out the egg wash.
Breading and Layers
  • 1 cup almond flour Gluten-free alternative that adds crunch.
  • 1 cup crushed pork rinds Adds texture while keeping it low-carb.
  • 1 cup parmesan cheese Introduces a rich, cheesy flavor.
  • 1 teaspoon Italian seasoning Brings aromatic herbs to brighten the dish.
  • 1 teaspoon garlic powder Adds depth and enhances savory notes.
  • 1 teaspoon kosher salt Balances the flavors.
  • 1/2 teaspoon black pepper Adds a hint of heat.
  • 2 cups keto-friendly marinara Provides sauce to bring the dish together.
  • 12 ounces mozzarella cheese Melts beautifully for a creamy layer.
  • 1/4 cup fresh basil Offers a fresh finish to the dish.

Method
 

Preparation
  1. Cut the ends off the eggplants and slice them into discs, about 1/2-inch thick.
  2. Place them on a baking sheet lined with paper towels, sprinkle with salt, and let sit for 1 hour to sweat. Rinse and dry well.
Preheat and Prepare
  1. Preheat your oven to 400°F (200°C) and prepare a baking dish with cooking spray. Line another baking sheet with parchment paper.
  2. In a shallow bowl, whisk the eggs together with water.
  3. In a separate bowl, combine almond flour, crushed pork rinds, parmesan cheese, Italian seasoning, garlic powder, kosher salt, and black pepper.
Dredge and Bake
  1. Dip each eggplant disc in the egg wash, then dredge it in the breading mixture, ensuring an even coating. Place on the prepared baking sheet.
  2. Bake for 15 minutes, then carefully flip each disc and bake for another 10 minutes until the eggplant is tender.
Layer and Cook
  1. Spread 1/2 cup of marinara in the bottom of a baking dish, add 6 eggplant discs, cover with 3/4 cup marinara and 6 mozzarella discs, then layer with the remaining eggplant, marinara, and mozzarella.
  2. Bake for an additional 10 minutes until the cheese is melted. Optionally broil for 2-3 minutes for a crispy topping.
Serve
  1. Remove from the oven, garnish with fresh basil, and serve warm.

Notes

Ensure the eggplant is properly salted to draw out excess moisture before cooking for a firmer texture. Use freshly grated parmesan for a creamier texture. Let cool before serving to make cutting easier.