Keto Eggplant Parmesan

This keto eggplant parmesan is made up of pan fried and breaded eggplant rounds, topped with marinara, two kinds of cheeses, and baked to perfection! Low carb, one dish, and minimal prep required!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 266kcal

Author Arman Liew

Ingredients

2 medium eggplant sliced into 1/2 inch slices
1/2 teaspoon salt
2 cups keto bread crumbs * See notes
1 tablespoon Italian seasoning
3 large eggs
3/4 cup milk
2-3 tablespoons oil to fry
4 cups keto marinara sauce
3 cups mozzarella cheese freshly grated
1 cup parmesan cheese freshly grated

Instructions

Sprinkle salt on all your eggplant slices and let them sit for an hour to draw out moisture. Use a paper towel to dab them after they have drawn out the liquid.
Preheat the oven to 180/350F. Grease a large baking dish and add around one cup of the marinara sauce to the bottom of it.
In a small bowl, add the bread crumbs and Italian seasoning and mix together. In a separate bowl, combine the eggs and milk and whisk together. Dip each eggplant slice in the egg wash, followed by the bread crumb mix, ensuring both sides are coated. Place them all on a plate or baking tray until ready to cook.
Add the oil in a large non-stick pan. Once hot, add a single layer of eggplant slices and cook both sides until golden brown. Repeat until all the eggplant slices are cooked.
Add a single layer of the fried eggplant into the base of the baking dish. Spoon a little marinara sauce on top of each one, followed by a generous layer of the mozzarella cheese and the parmesan cheese. Repeat the process until all the eggplant has been used up. Sprinkle the top of the baking dish any remaining cheese.
Bake the eggplant parmesan for 20-25 minutes, until the cheese is golden and bubbly. Turn it on a high broil for the last 3 minutes.
Remove the eggplant parm from the oven and let it sit for five minutes before serving.

Video

Notes

* If you don't want to make keto bread crumbs, you can use almond flour.

TO STORE: Store leftovers in the refrigerator in an airtight container for up to 5 days.

TO FREEZE: Place portions of the eggplant parm in a freezer-safe container and store them in the freezer for up to 6 months.

TO REHEAT: The best method for reheating is in the oven at 325F/162C for 12-15 minutes or until warm. You can also microwave single-servings in 30-second intervals until warm.

Variations

Add protein. Layer shredded chicken, sausage, lean ground beef, or even crumbled tofu between layers of eggplant.
Swap the cheese. Try provolone cheese, low-fat ricotta cheese, or even cottage cheese.

Nutrition