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Keto Eggplant Parmesan with Almond Flour Breading

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Crispy keto eggplant Parmesan made with almond flour breading, marinara, mozzarella, and Parmesan cheese. A low carb comfort food classic that tastes like the real thing.

Ingredients

Scale

  • 2 medium eggplants (about 2 lbs)

  • 2 cups almond flour (blanched)

  • 1 cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 3 large eggs (beaten)

  • 2 cups shredded mozzarella cheese

  • 3 cups sugar-free marinara sauce

  • ½ cup fresh basil leaves (optional)

  • Olive oil or avocado oil spray

Instructions

  • Slice eggplants into ½-inch rounds. Sprinkle salt on both sides, let sit 30 minutes, then pat dry.

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

  • In one bowl, beat eggs. In another bowl, mix almond flour, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.

  • Dip eggplant slices in eggs, then coat with almond flour mix. Place on baking sheet.

  • Spray both sides with oil. Bake 20 minutes, flipping halfway, until golden brown.

  • In a baking dish, spread marinara sauce. Add a layer of eggplant, then sauce, mozzarella, and Parmesan. Repeat layers.

  • Finish with sauce and plenty of cheese on top. Bake at 375°F (190°C) for 25–30 minutes until bubbling.

  • Let rest 10 minutes before serving. Garnish with basil if using.

Notes

  • Don’t skip salting eggplant — it removes bitterness and keeps slices from getting soggy.

  • Use sugar-free marinara to keep it keto.

  • Fresh mozzarella makes it extra gooey, but shredded works fine.

  • Reheats well in the oven; leftovers taste even better.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-parmesan-eggplant-with-almond-flour-breading/