Keto Eggplant Parmesan

Name: Keto Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Yield: 6

Classic eggplant parmesan made keto-friendly with almond flour coating instead of breadcrumbs, layered with rich marinara and melted cheese.

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 45

Slice 2 large2 large large eggplants and lay on paper towels. Salt generously and let sit 30 minutes to draw out moisture. Pat dry thoroughly.
Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
In a shallow dish, combine 200g2 cups almond flour, ½ cup 150g1½ cups Parmesan cheese, 2 tbsp2 tbsp Italian seasoning, 1 tbsp1 tbsp garlic powder, 1 tsp1 tsp onion powder, 1 tsp1 tsp paprika, 2 tsp2 tsp salt, and 1 tsp1 tsp freshly ground black pepper.
Beat 3 large3 large large eggs in another shallow dish.
Dip each eggplant slice in beaten eggs, then coat thoroughly with almond flour mixture, pressing to adhere.
Arrange on prepared baking sheets and brush both sides with 125ml½ cup olive oil.
Bake 20 minutes, flipping halfway through, until golden and crispy.
Reduce oven temperature to 190°C (375°F). Spread a thin layer of 600ml2½ cups sugar-free marinara sauce in a greased 23x33cm (9x13 inch) baking dish.
Layer half the eggplant slices, half the remaining marinara, half the 300g3 cups mozzarella cheese, and remaining parmesan.
Repeat layers, ending with mozzarella on top. Bake 25 minutes until bubbly and golden. Let rest 10 minutes, then garnish with 30g¼ cup fresh basil.

Ingredients

id: large_eggplants metric: 2 large imperial: 2 large name: large eggplants, sliced 1cm thick
id: almond_flour metric: 200g imperial: 2 cups name: almond flour
id: parmesan_cheese metric: 150g imperial: 1½ cups name: Parmesan cheese, grated
id: eggs metric: 3 large imperial: 3 large name: large eggs, beaten
id: mozzarella_cheese metric: 300g imperial: 3 cups name: mozzarella cheese, shredded
id: sugar_free_marinara metric: 600ml imperial: 2½ cups name: sugar-free marinara sauce
id: olive_oil metric: 125ml imperial: ½ cup name: olive oil
id: italian_seasoning metric: 2 tbsp imperial: 2 tbsp name: Italian seasoning
id: garlic_powder metric: 1 tbsp imperial: 1 tbsp name: garlic powder
id: onion_powder metric: 1 tsp imperial: 1 tsp name: onion powder
id: paprika metric: 1 tsp imperial: 1 tsp name: paprika
id: salt metric: 2 tsp imperial: 2 tsp name: salt
id: black_pepper metric: 1 tsp imperial: 1 tsp name: freshly ground black pepper
id: fresh_basil metric: 30g imperial: ¼ cup name: fresh basil, chopped

Slice {large_eggplants} and lay on paper towels. Salt generously and let sit 30 minutes to draw out moisture. Pat dry thoroughly.
Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
In a shallow dish, combine {almond_flour}, ½ cup {parmesan_cheese}, {italian_seasoning}, {garlic_powder}, {onion_powder}, {paprika}, {salt}, and {black_pepper}.
Beat {eggs} in another shallow dish.
Dip each eggplant slice in beaten eggs, then coat thoroughly with almond flour mixture, pressing to adhere.
Arrange on prepared baking sheets and brush both sides with {olive_oil}.
Bake 20 minutes, flipping halfway through, until golden and crispy.
Reduce oven temperature to 190°C (375°F). Spread a thin layer of {sugar_free_marinara} in a greased 23x33cm (9x13 inch) baking dish.
Layer half the eggplant slices, half the remaining marinara, half the {mozzarella_cheese}, and remaining parmesan.
Repeat layers, ending with mozzarella on top. Bake 25 minutes until bubbly and golden. Let rest 10 minutes, then garnish with {fresh_basil}.

Eggplant Prep: Salting and draining is crucial for removing bitterness and excess moisture. Pat completely dry.

Coating Adhesion: Press the almond flour mixture firmly onto each slice for better adherence during baking.

Oil Brushing: Brushing with oil before baking helps achieve golden, crispy coating without frying.

Sauce Choice: Use a quality sugar-free marinara or make your own with crushed tomatoes and herbs.