Easy Keto Eggplant Parmesan
User Reviews
5
Easy Keto Eggplant Parmesan
Description
Beginning with large, unpeeled eggplant slices seasoned with salt, black pepper, and garlic powder, the eggplant is dipped in an egg wash and coated with almond meal to create a crispy base after baking. Baking the slices on parchment paper sprayed with oil achieves tenderness and a light browned crust over approximately 20 minutes per side. Afterward, the eggplant rounds are topped with marinara sauce and a combination of shredded mozzarella and grated parmesan cheeses, then returned to the oven to melt and slightly brown the cheese.
With a mixture of tender eggplant, savory sauces, and gooey cheese, this keto-friendly dish offers a satisfying texture contrast without traditional breadcrumbs. The parsley garnish adds a subtle herbal note, balancing the richness.
This dish keeps well refrigerated for up to four days and can be served warm or cold. Using unpeeled eggplant preserves visual appeal without imparting bitterness, but peeling is an option based on preference. Crushed pork rinds may substitute the almond meal if desired.
Ingredients
- cooking spray I use avocado oil
- 1 eggplant 1 pound, large
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg large
- 1 ½ cups almond meal see notes
- ½ cup marinara sauce
- 1 cup mozzarella cheese shredded
- ¼ cup parmesan grated
- 2 tablespoons parsley chopped for garnish
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
- The eggplant skin is left on to prevent bitterness and improve appearance, but peeling is optional.
- Almond meal can be replaced with crushed pork rinds as a keto-friendly breadcrumb substitute.
- Leftovers can be stored in a sealed container in the fridge for up to four days and are enjoyable cold or reheated uncovered at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Sodium | 415mg | 17% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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