Keto Eggplant Parmesan [Vegetarian Aubergine Parmigiana]

This keto eggplant parmesan is everything you’d want from an Italian dish: Cheesy and filling! 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.

keto eggplant parmesant alla parmigiana melanzane recipe

Looking for a low carb, keto-friendly recipe? This eggplant parmesan is the perfect dish to satisfy your cravings without all of the carbs. It’s also gluten-free and vegan! You can make it in just an hour with only eight ingredients. Plus, you can freeze this dish for later use so you always have something healthy on hand.

You can enjoy this dish guilt-free because it is made with healthy ingredients like eggplant, olive oil, and cheese. It’s one of our favorite keto eggplant recipes and it’s easy enough for anyone in the family to make! Get started today by following our step-by-step instructions below.

keto eggplant parmesant alla parmigiana melanzane in casserole baking dish

What is eggplant parmesan?

Eggplant parmesan is a popular Italian dish of eggplants and cheese. The dish originates from the southern region of Italy, Apulia or Campania. It was brought to America by Italian immigrants in the early 1900s and became immensely popular among Italians living there at that time.

Traditional eggplant parmesan (also known as Melanzane alla Parmigiana) is made by cooking eggplant slices in oil in a frying pan, topping it with tomato sauce and cheese, then baking it in the oven until it’s cooked through.

There are many variations for this recipe depending on how well you want it cooked (pan-fried vs oven baked) and what type of sauce you use (red tomato sauce, white garlic cream sauce). One variation includes adding ground beef like hamburger meat before cooking which gives it more protein as well as flavor!

Main Ingredients

The main ingredients for this recipe are:

Eggplant (Aubergine)

Two medium-sized eggplants will be sufficient. Some people slice them lengthways, but I prefer to slice them into 1/4-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.

Almond Flour

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.

What do I serve with eggplant parmesan?

The best side dishes for eggplant parmesan are roasted vegetables such as roasted bell peppers, zucchini, and squash rounds, or stuffed peppers.

The best salad to serve with keto Italian food is a simple green salad. I like adding avocado, cherry tomatoes, bacon bits, or chopped nuts. Other great low-carb side dishes for eggplant parmesan are spaghetti squash alfredo or mashed cauliflower.

keto eggplant parmesant alla parmigiana melanzane recipe
keto eggplant parmesant alla parmigiana melanzane recipe
Pin
4.5 from 2 votes

Keto Eggplant Parmesan

This keto eggplant parmesan is everything you'd want from an Italian dish: Cheesy and filling! Made with little more than eggplant slices, mozzarella cheese, and homemade marinara sauce, it couldn't be easier to make.
Course Main Course
Cuisine Italian, Keto
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 2 eggplants ends cut off and sliced into ⅛-inch thick round slices
  • 1 ½ lbs 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
  • salt and pepper to season
  • salad to serve

Instructions

  • 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. Saute until the onions until translucent, about 5 minutes.
  • Add the tomato passata, salt and pepper. Stir and simmer for 15-20 minutes.
  • Preheat oven to 350°F (180°C).
  • Meanwhile, heat up another pan over medium-high heat and add oil. Add the eggplant slices and cook for 2-3 minutes on each side until softened and crispy on the edges.
  • In a casserole or baking dish, arrange a single layer of eggplant slices. Top each slice with the tomato sauce and a slice of mozzarella. Repeat.
  • For the top layer, add the eggplant slices and top with mozzarella, basil and shredded parmesan.
  • Put in oven and bake for 30 minutes. Or until cheese is golden brown and bubbling.
  • Top with parsley and serve with salad.