Eggplant Parmesan

Eggplant Parmesan is one of those timeless Italian dishes that always feels like home. Growing up, I remember my grandmother making it for Sunday family dinners, the kitchen filled with the savory scent of marinara sauce, garlic, and melted cheese. It was a dish that brought everyone together around the table, and I’ve loved it ever since.

However, as I started following a more keto-friendly lifestyle, I had to adopt many of my favorite comfort foods, including this classic Eggplant Parmesan. Traditional Eggplant Parmesan is breaded with flour or breadcrumbs, but I’ve swapped in a low-carb alternative to keep it keto-friendly. Now, I can still indulge in all the cheesy, saucy goodness without breaking my carb count. It’s a perfect dish for a cozy dinner, meal prep, or a low-carb weeknight treat.

Why You’ll Love Eggplant Parmesan

• Keto-Friendly: You won’t miss the breadcrumbs, this recipe is made with almond flour for that crispy texture without the carbs.
• Deliciously Cheesy: Layers of melty mozzarella and parmesan cheese make each bite irresistible.
• Easy to Make: The steps are simple, and the dish comes together quickly.
• Comfort Food: You get all the comfort of classic Eggplant Parmesan without the carbs or guilt.
• Versatile: Great as a main dish or as a side to your favorite protein.

This keto-friendly Eggplant Parmesan is perfect for anyone craving the rich, cheesy flavors of the traditional dish but without all the carbs. The eggplant is lightly breaded with almond flour, then baked to perfection with marinara sauce and a generous layer of mozzarella cheese. It's an easy, quick dinner that will satisfy your comfort food cravings while sticking to your keto goals.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian

Ingredients List

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 1 1/2 cups marinara sauce (look for a low-carb version)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Fresh basil, chopped (optional, for garnish)

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Eggplant: Slice the eggplants into 1/2-inch thick rounds. Lay them out on paper towels and sprinkle with a pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with a towel.
3. Bread the Eggplant: In a shallow bowl, combine the almond flour, garlic powder, oregano, salt, and pepper. In another bowl, beat the eggs. Dip each eggplant slice into the egg, then coat it in the almond flour mixture, pressing gently to ensure it sticks.
4. Bake the Eggplant: Place the breaded eggplant slices on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. Assemble the Eggplant Parmesan: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices, then top with half of the remaining marinara sauce, half of the mozzarella cheese, and a sprinkle of parmesan. Repeat the layering process with the remaining eggplant, sauce, and cheese.
6. Bake Again: Bake the assembled Eggplant Parmesan in the oven for an additional 15-20 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve: Remove from the oven, sprinkle with fresh basil (if desired), and serve hot. Enjoy!

Storage Options

• Refrigerator: Leftover Eggplant Parmesan can be stored in an airtight container in the fridge for up to 3 days.
• Freezer: For longer storage, you can freeze the assembled dish before baking. Wrap tightly in plastic wrap and foil, and it will last up to 3 months. To bake, thaw in the fridge overnight and follow the baking instructions.

Nutritional Information (per serving)

• Calories: 380
• Carbs: 14g
• Fiber: 6g
• Net Carbs: 8g
• Protein: 19g
• Fat: 26g
• Sodium: 860mg

I truly hope you give this keto-friendly Eggplant Parmesan a try! It’s been one of my go-to recipes for when I’m craving something cheesy and comforting. I’d love to hear how it turns out for you! Leave a review, share your results, and be sure to tag me on social media! Feel free to share this recipe with anyone who might appreciate a low-carb version of a classic favorite. Enjoy!