Keto Eggplant Parmesan
A classic Italian style comfort dish, Keto Eggplant Parmesan is saucy, cheesy, low carb, and delicious.
Servings: 6 servings
Calories: 511kcal
Equipment
Ingredients
- 1 large eggplant sliced into ½" thick rounds
- 1 cup almond flour
- 2 large eggs
- 2 tablespoons water
- 1 ¼ cups crushed pork rinds
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Pinch kosher salt plus more for eggplant
- 3 cups low carb marinara sauce Rao’s or my pizza sauce
- 2 cups whole milk mozzarella shredded
- 1 cup parmesan cheese shredded
- Fresh basil leaves for garnish
Instructions
- Sweat the Eggplant - Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let sit for 30-45 minutes. Blot with paper towels to remove excess salt and water.
- If Baking - Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper; set aside.
- Bread Eggplant - Line up three shallow bowls. Add almond flour to one shallow bowl, whisk the eggs and water together in a second bowl. In the third bowl, whisk together the crushed pork rinds, Parmesan, Italian seasoning, and a pinch of salt. Dip the eggplant rounds in the almond flour, then in the egg, letting any excess drip off. Dredge through the seasoned pork rinds.
- Baking Method - Set the rounds on a lined baking sheet with parchment paper. Spritz tops of eggplant with olive oil. Bake for 30 minutes, flipping halfway through, until golden brown.
- Frying Method - in a frying pan, add 2 tablespoons of oil. Cook breaded eggplant for 2-3 minutes on each side until golden brown. Place on paper towels to remove excess oil. You will need to fry in batches so as not to overcrowd the pan.
- To assemble, spread a ¼ cup of sauce in the bottom of a 9x13-inch baking dish, then add a layer of baked eggplant. Spread with ¾-1 cup sauce, and sprinkle with mozzarella cheese. Repeat with the remaining ingredients, topping with sauce and Parmesan.
- Bake for 20 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling. Serve garnished with more basil.
Notes
- Don't skip the first step of salting the eggplant. Give yourself extra time to allow the eggplant to sweat. You need a minimum of 30 minutes.
- If you don't like using pork rinds, you can use a crushed cheese snack like Whisps.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- When buying keto marinara sauce, look for brands without any added sugar.
Nutrition
Serving: 1 | Calories: 511kcal | Carbohydrates: 20g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 117mg | Sodium: 1357mg | Fiber: 10g | Sugar: 10g