Low Carb Eggplant Parmesan

Thanks to KetoMojo for this recipe (we made a couple of changes)! Here, almond flour, pork panko, and Parmesan cheese create a deliciously crisp, savory coating for tender eggplant. Once baked and topped with keto-friendly marinara sauce and gooey mozzarella, it’s a dream dinner, without the sogginess and pan-fry mess of traditional eggplant Parmesan. To make this recipe dairy-free, just skip the parmesan and mozzarella!

Ingredients List

  • ~olive or avocado oil cooking spray/oil

  • 1 large or 2 medium eggplants (1¼ lb total), ends trimmed

  • 2 large eggs

  • 1 Tbsp water

  • 3/4 cups fine almond flour

  • 3/4 cup pork panko (or create your own pork panko by taking pork rinds and running them through a food processor)

  • ½ cups grated Parmesan cheese, divided

  • ½ tsp garlic powder (or if you are a garlic purist like me, 1 TBS of diced, fresh garlic cloves.

  • 1 tsp sea salt

  • ½ tsp freshly ground pepper

  • 3/4 cup no-sugar-added marinara sauce (like Yo Mama’s or Rao’s)

  • 1 cup(3 oz) shredded whole-milk mozzarella cheese

  • 1/4 lightly packed cup fresh basil leaves, rough chopped

Instructions

  • Preheat the oven to 425°F (220°C). Spray or wipe down with a generously coated paper towel with the avocado or olive oil an 11- by 13-inch baking dish with cooking spray.

  • Slice the eggplant lengthwise into 6 1/2-inch-thick slices.

  • In a small baking dish, whisk together the eggs and the water.

  • In another baking dish, mix together the almond flour, pork panko, half of the Parmesan, and the garlic, salt, and pepper.

  • Dip each eggplant slice into the egg mixture, letting extra egg drip off, then dredge it through the almond flour-panko mixture. Place the coated eggplant on the prepared baking sheet in one layer. Bake, flipping halfway through, until the breading is deep golden brown and eggplant is very tender, about 40 minutes.

  • Meanwhile, in a small bowl, combine the remaining Parmesan cheese and the mozzarella.

  • Remove the eggplant from the oven, top each slice with some of the marinara sauce followed by the Parmesan-mozzarella mix. Bake until the cheese is bubbling and golden in spots, 5 to 8 minutes more. Garnish with the basil and serve.

MACROSper serving

  • 266Calories

  • 20gFat

  • 15gProtein

  • 8gTotal Carbs

  • 4gFiber

  • 4gNet Carbs

RecipesStephanie Lincolneggplant parmesan recipe, eggplant parmesanComment