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Keto Eggplant Parmesan feature

Best Keto Eggplant Parmesan Recipe

  • Author: Stephanie Parlegreco
  • Total Time: 1 hour and 25 minutes
  • Yield: 6 Servings 1x


Low Carb Keto Eggplant Parmesan is a classic Italian recipe that so many people love. The tender eggplant slices are coated in a crispy almond flour coating, smothered in marinara sauce and topped with gooey cheese then baked to perfection. It’s a great comfort food for any time you need it without all the carbs!


  • 2 small-medium eggplants, sliced ⅛” inch – ¼” inch thick 
  • 2 eggs
  • 1 cup almond flour
  • 1 cup grated parmesan cheese
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp Italian Seasoning
  • 2 cups tomato sauce
  • 3 cups shredded mozzarella cheese
  • 4 tbsp olive oil




“Sweating” the eggplant first is a must-do. Sprinkle salt on both sides of the eggplant slices and let sit for 30 minutes.  It will help take the moisture out of the eggplant before cooking it. 

If leaving the skin on then make sure to wash the eggplant first. But if you are peeling the eggplants there is no need to wash ahead of time. 

Cut slices into ⅛”-¼” thick slices.

Adding some fresh basil in between the eggplant layers will give you some nice flavor. 

If you want to add some extra protein, then add ground sausage or ground beef in between the layers as well. 

Try not to use pre-shredded mozzarella cheese if possible. Use freshly grated instead. 

Broil for a few minutes at the end of the baking time, if you want the cheese to get brown and crispy.

You don’t want to add too much sauce, because the sauce shouldn’t overpower the eggplant.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes for frying + 30 minutes baking
  • Category: Main Courses
  • Method: Baking
  • Cuisine: Italian

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