Keto Eggplant Parmesan

This keto eggplant parmesan features eggplant slices coated with almond flour and parmesan, baked until crispy, then layered with sugar-free marinara, mozzarella, and parmesan cheese. It’s a flavorful, low-carb Italian-inspired dish perfect for ketogenic and gluten-free diets without the breading carbs.

Ingredients

• 1 large eggplant (~1 pound), sliced into ½-inch rounds
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 large egg
• 1 ½ cups almond flour
• ¼ cup grated parmesan cheese
• ½ cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil or cooking spray
• 2 tablespoons fresh chopped parsley (optional garnish)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease.
2. Season eggplant slices with salt, pepper, and garlic powder. Let them rest on paper towels for 10-15 minutes to draw out moisture. Pat dry.
3. Whisk the egg in a shallow bowl. In another bowl, mix almond flour and parmesan.
4. Dip each eggplant slice into egg, then coat evenly with almond flour mixture. Place on prepared baking sheet.
5. Drizzle olive oil or spray cooking spray over slices. Bake 20 minutes, then flip and bake another 20 minutes until golden and tender.
6. Remove from oven. Spread marinara sauce over each slice, top with mozzarella and extra parmesan.
7. Return to oven and bake 5-7 minutes until cheese melts and browns slightly.
8. Garnish with fresh parsley and serve warm.