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A serving of eggplant parmesan on a black plate next to a casserole pan.

Keto Eggplant Parmesan

Becky
A classic Italian style comfort dish, Keto Eggplant Parmesan is saucy, cheesy, low carb, and delicious.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 45 minutes
Total Time 1 hour 55 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
Calories 511 kcal

Equipment

Baking wire rack
Baking wire rack
Rimmed Baking Sheet
Rimmed Baking Sheet

Ingredients
  

  • 1 large eggplant sliced into ½" thick rounds
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons water
  • 1 ¼ cups crushed pork rinds
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • Pinch kosher salt plus more for eggplant
  • 3 cups low carb marinara sauce Rao’s or my pizza sauce
  • 2 cups whole milk mozzarella shredded
  • 1 cup parmesan cheese shredded
  • Fresh basil leaves for garnish

Instructions
 

  • Sweat the Eggplant - Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let sit for 30-45 minutes. Blot with paper towels to remove excess salt and water.
  • If Baking - Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper; set aside.
  • Bread Eggplant - Line up three shallow bowls. Add almond flour to one shallow bowl, whisk the eggs and water together in a second bowl. In the third bowl, whisk together the crushed pork rinds, Parmesan, Italian seasoning, and a pinch of salt. Dip the eggplant rounds in the almond flour, then in the egg, letting any excess drip off. Dredge through the seasoned pork rinds.
  • Baking Method - Set the rounds on a lined baking sheet with parchment paper. Spritz tops of eggplant with olive oil. Bake for 30 minutes, flipping halfway through, until golden brown.
  • Frying Method - in a frying pan, add 2 tablespoons of oil. Cook breaded eggplant for 2-3 minutes on each side until golden brown. Place on paper towels to remove excess oil. You will need to fry in batches so as not to overcrowd the pan.
  • To assemble, spread a ¼ cup of sauce in the bottom of a 9x13-inch baking dish, then add a layer of baked eggplant. Spread with ¾-1 cup sauce, and sprinkle with mozzarella cheese. Repeat with the remaining ingredients, topping with sauce and Parmesan.
  • Bake for 20 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling. Serve garnished with more basil.

Notes

  • Don't skip the first step of salting the eggplant. Give yourself extra time to allow the eggplant to sweat. You need a minimum of 30 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • When buying keto marinara sauce, look for brands without any added sugar.

Nutrition

Serving: 1Calories: 511kcalCarbohydrates: 20gProtein: 29gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 17gCholesterol: 117mgSodium: 1357mgFiber: 10gSugar: 10g
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