Easy Keto Eggplant Parmesan

Name: Easy Keto Eggplant Parmesan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: cooking spray; 1 large eggplant; ½ teaspoon sea salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 1 large egg; 1 ½ cups almond meal; ½ cup marinara sauce; 1 cup shredded mozzarella; ¼ cup parmesan; 2 tablespoons parsley

User Reviews

5.0

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
291 kcal
Course
Side Dish
Cuisine
Italian

Easy Keto Eggplant Parmesan

Winston Campbell

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This keto eggplant parmesan is made with a coating of almond flour. There's no need for frying! This flavorful dish is baked in your oven.

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Ingredients

Servings

cooking spray I use avocado oil
1 large eggplant 1 pound
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 large egg
1 ½ cups almond meal see notes
½ cup marinara sauce
1 cup shredded mozzarella
¼ cup parmesan grated
2 tablespoons parsley chopped for garnish

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Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with cooking spray.
Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. Season the eggplant slices with salt, pepper, and garlic powder.
In a shallow bowl, whisk the egg with a tablespoon of water.
Place the almond meal in another shallow bowl.
Dip each eggplant round in the egg, then dredge it in the almond meal. Arrange the coated eggplant slices on the prepared baking sheet. Spray them with cooking spray.
Bake the eggplant until tender, for about 20 minutes per side.
Remove the eggplants from the oven, but keep the oven on. Top each eggplant with marinara sauce, mozzarella, and parmesan.
Return the baking sheet to the oven. Bake the eggplant until the cheese is melted, for about 5 more minutes. Garnish with chopped parsley and serve.

Notes

I don't peel the eggplant. Some people worry that the eggplant skin will give this dish a bitter taste, but I don't detect any bitter aftertaste, and the dish looks so much prettier with the dark-colored eggplant skin. However, if you worry about it, there's no harm in peeling the eggplant.
You can use crushed pork rinds instead of almond meal.
You can keep the leftovers in a sealed container in the fridge for up to 4 days. They actually taste good cold! But you can also reheat them uncovered in a 350°F oven.