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keto eggplant parmesan baked with mozzarella and basil

Keto Eggplant Parmesan: The Ultimate Low-Carb Comfort Recipe

 This Keto Eggplant Parmesan is a low-carb spin on a classic Italian favorite—featuring crispy breaded eggplant, savory marinara, and gooey melted cheese without the carbs.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

  • 2 medium eggplants, sliced into ¼-inch rounds

  • 1 tablespoon salt (for sweating eggplant)

  • 2 eggs, beaten

  • ½ cup almond flour

  • ½ cup crushed pork rinds

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • 1½ cups shredded mozzarella cheese

  • ¾ cup grated Parmesan cheese

  • 1½ cups low-carb marinara sauce

  • 2 tablespoons olive oil (for baking or frying)

  • Fresh basil or parsley for garnish (optional)

Instructions

  • Salt eggplant slices on both sides and let sit for 30–45 minutes to draw out moisture. Rinse and pat dry.

  • Preheat oven to 400°F and line a baking sheet with parchment paper.

  • In one bowl, whisk eggs. In another, mix almond flour, pork rinds, garlic powder, and Italian seasoning.

  • Dip eggplant slices in egg, then dredge in the almond flour mixture.

  • Arrange on the baking sheet and drizzle or spray with olive oil. Bake for 20–25 minutes, flipping halfway until golden.

  • Spread a layer of marinara in a baking dish. Add a layer of eggplant, sprinkle with mozzarella and Parmesan. Repeat layers until ingredients are used up.

  • Finish with a final layer of cheese and bake at 375°F for 20–25 minutes until bubbly and browned.

 

  • Rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Notes

 Salt and drain eggplant thoroughly to prevent sogginess. Use pork rinds for extra crunch, and choose a no-sugar marinara to keep it keto. Great for meal prep or freezing.

  • Author: Ava
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 75mg

Keywords: keto eggplant parmesan, low carb eggplant recipe, keto italian dinner, baked eggplant parm