Go Back

Keto Eggplant Parmesan

This Keto Eggplant Parmesan is a cozy, low-carb version of the Italian classic. Layers of golden baked eggplant, rich tomato sauce, and gooey melted cheese come together for a meal that’s hearty, satisfying, and totally guilt-free.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: keto-friendly
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Eggplant:
  • 2 medium eggplants about 1½ lbs, sliced into ¼-inch rounds
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup almond flour
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Olive oil spray or a light drizzle of olive oil
For the Sauce:
  • 2 cups sugar-free marinara sauce
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • ½ teaspoon red pepper flakes optional
For the Layers:
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Method
 

Step 1: Prep the Eggplant
  1. Slice the eggplant into thin rounds. Sprinkle both sides with salt and let them rest on paper towels for about 30 minutes. This draws out extra water. Pat dry before using.
Step 2: Make the Coating
  1. In one shallow bowl, whisk the eggs.
  2. In another, mix almond flour, Parmesan cheese, garlic powder, and Italian seasoning.
Step 3: Coat the Eggplant
  1. Dip each slice into the egg mixture, then press into the almond flour mix. Shake off any extra coating.
Step 4: Bake the Eggplant
  1. Place slices on a baking sheet lined with parchment paper. Lightly spray with olive oil.
  2. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Step 5: Make the Sauce
  1. In a small pan, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Stir in marinara and red pepper flakes. Simmer for 5–6 minutes.
Step 6: Layer It Up
  1. In a baking dish, spread a thin layer of sauce, then a layer of baked eggplant, more sauce, and mozzarella. Repeat until all layers are used. Finish with a final layer of cheese.
Step 7: Bake
  1. Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly. Let rest for 10 minutes before slicing.
Step 8: Serve
  1. Top with fresh basil and a sprinkle of Parmesan. Serve warm and enjoy!

Notes

  • Don’t skip salting the eggplant—it’s the secret to getting that perfect, firm texture.
  • Use sugar-free marinara to keep the carbs low.
  • If you prefer extra crunch, try crushed pork rinds instead of almond flour.
  • This dish reheats beautifully; it tastes even better the next day.