If you’re looking for a low-carb eggplant parmesan, then Keto Eggplant Parmesan will be your best choice. It is made by substituting breading with low-carb similar products but still achieves a wonderfully comforting and cheesy flavor. As a vegetable, eggplant has low carbohydrates and when it is combined with marinara sauce, mozzarella, and Parmesan cheese, it becomes a fulfilling meal suitable for a keto diet.
Why You Should Try It
Amazing Taste: You get all the traditional eggplant features without carbs, hence perfect for every keto lover.
Healthy & Burly: Most of the content of this dish is made from eggplant, a low-carb, high-fiber vegetable making you feel satisfied throughout the day.
Convenient: If stored properly, this meal can be kept in the refrigerator for a few days, blessing your taste buds!
Keto Eggplant Parmesan Method
Super Ingredients:
- 2 medium-sized eggplants, cut into ½-inch-thick rounds.
- 2 cups of sugar-free marinara sauce.
- 2 cups of shredded mozzarella cheese.
- 1-cup of grated Parmesan cheese.
- 1 cup of almond flour.
- 2 large whole eggs, beaten.
- 1 teaspoon of Italian herbs.
- ½ teaspoon of garlic powder.
- Olive oil for frying.
Instruction Manual:
Set Oven Temperature: Preheat your oven to 375°F or 190°C.
Prepare the Eggplant: Add salt to the slices of eggplant and allow them to stand for half an hour to draw out moisture. Dry with paper towels.
Bread the Eggplant: Dip each eggplant slice in the beaten eggs, followed by the almond flour with added Italian herbs and garlic powder.
Fry the Eggplant: Heat olive oil in a frying pan on medium heat. Fry all sides of the coated eggplants, till they get brown; dry them on paper towels.
Assemble Bake: In a baking dish, add marinara sauce, eggplant slices, shredded mozzarella, and Parmesan cheese. Repeat layers, finishing with cheese on top.
Bake: Place in the oven for about 25 to 30 minutes or until the cheese melts and browned to your liking.
Serve: Let cool slightly before cutting and serving.
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