Easy Keto Eggplant Parmesan

This keto eggplant parmesan is made with a coating of almond flour. There's no need for frying! This flavorful dish is baked in your oven.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 291kcal

Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with cooking spray.
Cooking spray
Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. Season the eggplant slices with salt, pepper, and garlic powder.
1 large eggplant, ½ teaspoon sea salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
In a shallow bowl, whisk the egg with a tablespoon of water.
1 large egg
Place the almond meal in another shallow bowl.
1 ½ cups almond meal
Dip each eggplant round in the egg, then dredge it in the almond meal. Arrange the coated eggplant slices on the prepared baking sheet. Spray them with cooking spray.
Bake the eggplant until tender, for about 20 minutes per side.
Remove the eggplants from the oven, but keep the oven on. Top each eggplant with marinara sauce, mozzarella, and Parmesan.
½ cup marinara sauce, 1 cup shredded mozzarella, ¼ cup Parmesan
Return the baking sheet to the oven. Bake the eggplant until the cheese is melted, for about 5 more minutes. Garnish with chopped parsley and serve.
2 tablespoons parsley

Seasonings, especially salt, are guidelines. Adjust to taste.
I don't peel the eggplant. Some people worry that the eggplant skin will give this dish a bitter taste, but I don't detect any bitter aftertaste, and the dish looks so much prettier with the dark-colored eggplant skin. However, if you worry about it, there's no harm in peeling the eggplant.
You can use crushed pork rinds instead of almond meal.
You can keep the leftovers in a sealed container in the fridge for up to 4 days. They actually taste good cold! But you can also reheat them uncovered in a 350°F oven.