Keto Eggplant Parmesan is made with a coating of almond flour. There's no need for frying! This flavorful dish is baked in your oven.
If you like eggplant, I am certain that you will consider this recipe a delicacy. Tender, flavorful eggplant slices coated in a crunchy coating, smothered in marinara sauce and cheese, then baked until the cheese is melted. What's not to like?
I love eggplant. In fact, it's one of my favorite vegetables. My mother in law used to make eggplants in tomato sauce. She would coat the eggplant slices in batter, fry them, then simmer in tomato sauce. It was an exquisite dish, but it required a lot of work, especially the frying part.
Why I prefer baking over frying
When I make this keto eggplant parmesan recipe, I bake the eggplants instead of frying them. Frying eggplants is a challenge because they tend to absorb ridiculous amounts of oil.
One trick my mother in law used was to salt the eggplant rounds prior to frying them. This removes moisture and allows for crispier eggplants while using less oil. Another step in this complex recipe!
But I am a lazy cook. There's no way I am going to fry eggplants. So in this recipe, I bake them instead. High-heat baking achieves similar results to salting and frying, with much less effort.
The ingredients you'll need
You'll only need a few simple ingredients to make keto eggplant parmesan. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Cooking spray: I use avocado oil. This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Eggplant: You can leave it unpeeled. It looks prettier this way.
To season the eggplant: Salt, pepper, and garlic powder.
For the coating: Egg and almond meal.
To top the dish: Marinara sauce, shredded mozzarella, and grated parmesan.
Chopped parsley: Used mostly for garnish, so you can skip it if you don't have any on hand.
How to make keto eggplant parmesan
Using the oven makes it very easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:
1. You start by seasoning eggplant slices in salt, pepper, and garlic powder.
2. Next, dip them in a beaten egg and dredge in almond meal.
3. Spray them with oil and bake for about 20 minutes at 425°F.
4. Top with marinara sauce and cheese, and bake a few more minutes to heat through and melt the cheese. Then garnish with parsley and serve.
Almond meal replaces the breadcrumbs
As you can see, I use almond meal in this keto eggplant parmesan recipe. It's best to use a coarse almond meal (product link included in the recipe card below) rather than fine almond flour. But if all you have is almond flour, it will work too.
Should I peel the eggplant?
I don't. Some people worry that the eggplant skin will give this dish a bitter taste, but I don't detect any bitter aftertaste.
And the dish looks so much prettier with the dark-colored eggplant skin! However, if you worry about it, there's no harm in peeling the eggplant.
What kind of cheese to use?
Since this is an Italian dish, it makes sense to use an Italian cheese that melts easily when baked. I like to use a combination of mozzarella and Parmesan. Another good cheese that can replace the mozzarella is provolone.
What to serve with keto eggplant parmesan?
But this dish can easily serve as a substantial and filling main course. In which case you might want to serve it with a simple salad of tossed greens, or perhaps with some steamed broccoli.
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. They actually taste good cold! But you can also reheat them very gently in the microwave on 50% power, or in a 350F oven for 10 minutes.
Check out these other eggplant recipes
As I mentioned, I really like eggplants and so does my husband (the kids are less enthusiastic). So I have several excellent eggplant recipes on this blog. A few of my favorites are:
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Keto Eggplant Parmesan
- Cooking spray (I use avocado oil)
- 1 large eggplant (1 lb.)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 large egg
- 1 ½ cups almond meal
- ½ cup marinara sauce (I use Rao's)
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan (not coarsely shredded)
- 2 tablespoons chopped parsley for garnish
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and spray it with cooking spray.
- Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. Season the eggplant slices with salt, pepper, and garlic powder.
- In a shallow bowl, whisk the egg with a tablespoon of water. In another shallow bowl, add the almond meal.
- Dip each eggplant round in the egg, then dredge in the almond meal. Arrange the coated eggplant slices on the prepared baking sheet. Spray them with cooking spray.
- Bake the eggplant until tender, about 20 minutes per side.
- Remove the eggplants from the oven, but keep the oven on. Top each eggplant with marinara sauce, mozzarella, and Parmesan.
- Return the baking sheet to the oven. Bake the eggplant until cheese is melted, about 5 more minutes. Garnish with chopped parsley and serve.