Keto Classic Eggplant Parmigiana

Indulge in the rich flavors of this Keto Classic Eggplant Parmigiana, a low-carb twist on the traditional Italian favorite. Perfectly tender slices of eggplant are coated in a seasoned almond flour and Parmesan crust, fried to golden perfection, and layered with luscious sugar-free marinara sauce and gooey mozzarella cheese. This keto-friendly recipe offers all the comforting, melty goodness of the original dish while keeping it light and diet-conscious. Finished with fresh basil for a burst of herbaceous flavor, this dish is a show-stopping main course that’s satisfying enough for weeknight dinners yet elegant enough for special occasions. With only 25 minutes of prep time, this gluten-free and flavorful recipe is a must-try for anyone looking to enjoy classic Italian cuisine on a ketogenic diet!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

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.

Step 3

In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, dried oregano, and ground black pepper. Mix well.

Step 4

In another shallow bowl, whisk the eggs until smooth.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Top the eggplant layer with 1 cup of marinara sauce, followed by 1 cup of shredded mozzarella cheese.

Step 9

Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.

Step 10

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.

Step 11

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1501.0g)

Amount per serving	% Daily Value*
Calories	2622.2

Total Fat 199.8g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 572.6mg	0%
Sodium 5882.6mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 45.9g	0%
Total Sugars 40.2g
Protein 126.6g	0%

Vitamin D 82IU	0%
Calcium 2545.2mg	0%
Iron 10.6mg	0%
Potassium 2473.1mg	0%

*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.

Source of Calories

Fat: 66.4%

Protein: 18.7%

Carbs: 14.9%