Keto Eggplant Parmesan
Get ready for a flavor explosion without the carb overload. Our Classic Keto Eggplant Parmesan is the real deal—cheesy, herb-infused, and downright delicious. It's the keto eggplant Parmesan you've been waiting for. When you take that first forkful, you'll marvel at how this dish bursts with layers of flavor, delivering the coziness of classic Italian fare straight to your table. Second helpings are practically a given with this crowd-pleaser.
Servings: 8 servings
Calories: 301kcal
Ingredients
- 2.5 cups marinara sauce sugar-free
- 2.5 cups shredded mozzarella cheese
- 2 medium eggplants sliced into ½-inch rounds
- 2 eggs beaten
- 1 cup grated Parmesan cheese
- 1 cup keto breadcrumbs or ½ cup almond flour and ½ cup coconut flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes optional for some heat
- fresh basil for garnish
- salt and black pepper to taste
- olive oil for drizzling
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Slice eggplants into ½ inch rounds.
- Beat the eggs.
- Shred mozzarella cheese.
- Grate parmesan cheese.
Cooking Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sprinkle some salt over the sliced eggplant rounds and let it sit for about 10 minutes. Wipe dry.
- Mix the almond flour with dried oregano, dried basil, garlic powder, and red pepper flakes (if using). You're creating a powerhouse of flavor here!
- Dip each slice in beaten eggs, then coat with the herbed almond flour mix. Place on the baking sheet.
- Drizzle olive oil over the slices and roast for about 20 minutes or until golden brown.
- In a baking dish, add a layer of marinara sauce, then a layer of your herbed-roasted eggplant slices, followed by mozzarella and Parmesan cheese.
- Continue layering until all ingredients are used.
- Don't forget to finish with some fresh basil before serving.
Notes
- Eggplant Prep: Salting the eggplant helps to remove excess moisture and bitterness. Don't skip this step; it's a game-changer!
- Almond Flour: This is your low-carb breading star. It crisps up nicely and keeps everything keto-friendly.
- Sauce: You can use homemade keto-friendly marinara or a store-bought version. Just make sure it's sugar-free.
- Fridge: Store any leftovers in an airtight container. It'll keep for 3-4 days.
- Freezer: If you want to freeze it, do so before the final baking step. Wrap tightly and freeze. To cook, thaw overnight in the fridge and bake as directed.
- Reheating: Best reheated in an oven or toaster oven at 350°F for about 10-15 minutes. This keeps the crust crispy and the cheese gooey.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 16g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 79mg | Sodium: 821mg | Potassium: 565mg | Fiber: 7g | Sugar: 8g | Vitamin A: 804IU | Vitamin C: 8mg | Calcium: 351mg | Iron: 2mg
