Go Back

Keto Eggplant Parmesan - Comforting, Low-Carb Italian Classic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch rounds
  • 1 tablespoon kosher salt (for drawing out moisture)
  • 2 cups low-carb marinara sauce (no added sugar)
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Olive oil spray or 2–3 tablespoons olive oil for brushing
  • Fresh basil leaves, for garnish

Method
 

  1. Prep the eggplant: Arrange the eggplant slices on two sheet pans lined with paper towels. Sprinkle both sides with kosher salt and let sit for 20–30 minutes to draw out excess moisture and bitterness. Pat dry thoroughly.
  2. Preheat your oven: Set to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with olive oil.
  3. Make the coating: In a shallow bowl, whisk together almond flour, 1/2 cup grated Parmesan, garlic powder, Italian seasoning, and black pepper.
  4. Make the egg wash: In another bowl, beat the eggs with heavy cream until smooth.
  5. Coat the slices: Dip each eggplant round into the egg wash, let excess drip off, then press into the almond flour mixture to coat both sides. Place on prepared baking sheets.
  6. Roast the eggplant: Lightly spray or brush the tops with olive oil. Bake for 20–22 minutes, flipping halfway, until golden and just tender. Reduce oven temperature to 375°F (190°C).
  7. Layer the casserole: Spread 1/2 cup marinara in a 9x13-inch baking dish. Arrange a layer of roasted eggplant, followed by a thin layer of marinara, a sprinkle of mozzarella, and a dusting of Parmesan. Repeat layers until you use everything, finishing with mozzarella and the remaining Parmesan.
  8. Bake: Cover loosely with foil (tent so it doesn’t stick to the cheese) and bake for 20 minutes. Uncover and bake another 10–15 minutes until the cheese is bubbly and lightly browned.
  9. Rest and serve: Let it rest for 10 minutes so the layers set. Garnish with torn basil and a pinch of red pepper flakes if you like heat. Slice and serve.