Keto Classic Eggplant Parmigiana
Indulge in the rich, comforting flavors of the Italian classic with a healthy twist in this Keto Classic Eggplant Parmigiana recipe! Perfectly seasoned slices of eggplant are coated in a low-carb almond flour and Parmesan crust, pan-fried to golden perfection, and layered with sugar-free marinara and gooey mozzarella cheese. Baked until bubbly and finished with fresh basil, this dish delivers all the flavors of traditional eggplant parmigiana while staying keto-friendly and gluten-free. With just 25 minutes of prep, this recipe is ideal for anyone seeking a wholesome, satisfying, low-carb dinner that's irresistibly cheesy and bursting with Mediterranean charm.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 1.5 cups almond flour
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 large eggs
- 4 tablespoons olive oil
- 2 cups sugar-free marinara sauce
- 2 cups shredded mozzarella cheese
- 0.5 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Slice the eggplants into 1/4-inch thick rounds and lay them out on a wire rack or paper towels. Sprinkle both sides with salt and let them sit for 20 minutes to draw out moisture. Afterward, pat them dry with more paper towels.
In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, dried oregano, and ground black pepper. Mix well.
In another shallow bowl, whisk the eggs until smooth.
Dip each eggplant slice into the egg mixture, allowing any excess egg to drip off, then coat in the almond flour mixture. Press lightly to ensure the coating sticks.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, about 2-3 minutes per side until golden brown, adding more oil as needed. Transfer the fried eggplant slices to the prepared baking sheets.
In a 9x13 inch baking dish, spread 1/2 cup of sugar-free marinara sauce over the bottom. Layer half of the fried eggplant slices over the sauce.
Top the eggplant layer with 1 cup of marinara sauce, followed by 1 cup of shredded mozzarella cheese.
Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 40.2 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2545 mg | 196% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
