This cheesy and filling keto eggplant parmesan is everything you want from an Italian dish. Made with little more than eggplant slices, mozzarella cheese, and homemade marinara sauce, it couldn’t be easier to make. Learn how to make this healthy and low-carb alternative to the classic with our easy recipe.
Looking for a low-carb, keto-friendly recipe? Made with only eight ingredients, including eggplant, mozzarella cheese, and marinara sauce, this eggplant parmesan is the easiest dish to satisfy all your cravings in a healthy way!
It’s one of our favorite keto eggplant recipes and it’s easy enough for anyone in the family to make.You can also prepare and freeze this dish for later use as an easy weeknight dinner. Get started today by following our step-by-step instructions below.
What is eggplant parmesan?
Traditional eggplant parmesan (also known as Melanzane alla Parmigiana) is made in a frying pan by shallow frying eggplant slices in oil, topping them with tomato sauce and cheese, and baking everything in the oven until cooked through.
The traditional recipe has seen many variations since its arrival and popularity in America. Our interpretation is close to the original recipe, with only slight tweaks to make it keto-friendly. These variations are:
- Slicing eggplants into discs rather than lengthways. Slices with a thickness of ¼-inch work best. The round shape makes frying and layering eggplant easier.
- Replacing regular marinara sauce with a low-sugar version helps reduce the calorie count.
- Replacing breadcrumbs with almond flour helps make it a keto-friendly version. If you have a nut allergy, coconut flour will work well too.
The main ingredients for this recipe are:
Two medium-sized eggplants will be sufficient. Some people slice them lengthways, but I prefer to slice them into ¼-inch thick discs. I find the round shape makes them easier to pan-fry and then layer with the other ingredients.
Tomato Sauce (Passata)
Any store-bought version is fine as long as it is low in sugar. Try to buy a chunky sauce if possible.
Instead of breadcrumbs, we use almond flour to coat the eggplant discs in. If you have a nut allergy, coconut flour will work well too.
Side dish & serving ideas
Roasted vegetables, including bell peppers, zucchini, and squash or stuffed peppers, work well as side dishes with eggplant parmesan. You can also serve it with a simple green salad. I like putting together an avocado, cherry tomatoes, and red onion salad.
You can elevate this simple salad by adding bacon bits or chopped nuts on top. Other great options for low-carb side dishes for eggplant parmesan are spaghetti squash Alfredo, stuffed peppers, and mashed cauliflower.
Keto Eggplant Parmesan
- 2 eggplants ends cut off and sliced into ⅛-inch thick round slices
- 1 ½ lb tomato sauce/passata
- 1 white onion finely chopped
- 3 cloves garlic thinly sliced
- 1 ½ cups mozzarella thinly sliced
- ½ cup parmesan finely grated
- 1 cup almond flour
- 2 tsp olive oil
- kosher salt to season
- black pepper to season
- Place eggplant slices in a single layer on a baking sheet or cutting boards. Sprinkle with salt and leave to sweat for an hour. Turn halfway through and sprinkle the other side. When done, pat dry with paper towels.
- Dust the eggplant slices with almond flour on both sides
- Over medium heat, add the olive oil, garlic and onion to a cast iron skillet or pan. Sauté until the onions until translucent, about 5 minutes.
- Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat.
- Preheat oven to 350°F (180°C)
- Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
- In a casserole or baking dish, arrange a single layer of eggplant slices. Top each piece with tomato sauce and a portion of mozzarella. When all eggplants have been topped with tomato sauce and mozzarella, create another layer of eggplant slices and repeat the steps.
- On the top finished layer, add basil and shredded parmesan
- Put the casserole in the oven and bake for 30 minutes, or until the top cheese layers turn golden brown and begin bubbling
- Garnish with parsley before serving