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This keto baked eggplant parmesan is so filling and flavorful that your entire family will eat it up – and they won’t even notice that it’s gluten-free and super healthy!
Healthy Baked Eggplant Parmesan
Sometimes I make a recipe that tastes so amazing, I can’t even believe it is healthy for me. That’s what this baked eggplant parmesan is.
All the melted cheese and marinara sauce mix with the seasonings for a taste that feels like comfort food at its finest.
Plus, the almond flour breading leaves the eggplant perfectly crispy without having to use any gluten or flour. You won’t believe this eggplant parmesan is actually good for you – but it is!
If you want something that has meat in it, try my baked shrimp with garlic and parmesan. It’s a light meal with the same unmistakable flavor of parmesan.
Ingredients To Make Eggplant Parmesan
Are you ready to make this low-carb casserole yourself? Awesome! This is the list of ingredients you need to make it happen:
Eggplants
Eggs
Almond Flour
Parmesan Cheese
Italian Herb Seasoning
Garlic Powder
Salt
Pepper
Marinara Sauce
Shredded Mozzarella Cheese
How To Make Healthy Baked Eggplant Parmesan
This is such a simple recipe. Here’s how to bake your own low-carb dinner with eggplant.
Start out by preheating the oven to 425 degrees. Then, line 2 baking sheets with parchment paper.
Slice the eggplants into 1/2-thick round slices. Make sure they are all the same size so that they bake at the same rate. After you slice them, put them aside.
Whisk the eggs in a bowl.
Put the almond flour, 1/2 cup of Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in another bowl and mix it all together until it is combined.
Then, dip each eggplant slice into the egg on both sides.
Next, dip them in almond flour mixture on both sides, pressing down so the almond flour mixture sticks to the eggplant.
Put the dipped eggplant slices on the baking sheets in a single layer.
Baked the eggplant slices for 30 minutes, flipping them after 15 minutes. Check on them to make sure they don’t burn.
Spread 1 cup of marinara sauce on the bottom of the non-stick 9×13 baking dish.
Add half of the eggplant slices in a single layer.
Spread another 1 cup of marinara sauce over the eggplant.
Next, sprinkle with 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese.
Add another layer of the remaining eggplant slices.
Repeat the process with more marinara sauce and cheese.
This is almost like you are making a meat-free lasagna!
Put the eggplant in the oven and bake for 20 more minutes. When it’s done, let it cool before serving, it comes out bubbling hot!
This keto baked eggplant parmesan recipe is amazing! Healthy eggplant parmesan that is gluten-free and low-carb - what a find! So easy to make and tastes so good, you won't believe this eggplant parmesan is actually healthy!
Preheat the oven to 425F. Line 2 baking sheets with parchment paper.
Slice the eggplants into 1/2 thick rounds.
Whisk the eggs in a bowl.
Put almond flour, 1/2 cup of Parmesan cheese, Italian seasoning, garlic powder, salt and pepper in another bowl and mix until combined.
Dip each eggplant slice into the egg on both sides, then in almond flour mixture on both sides, pressing down so the almond flour mixture sticks to the eggplant. Put the dipped eggplant slices on the baking sheets in a single layer.
Baked the eggplant slices for 30 minutes, flipping them after 15 minutes.
Spread 1 cup of marinara sauce on the bottom of the non-stick 9x13 baking dish. Add half of the eggplant slices in a single layer. Spread another 1 cup of marinara sauce over the eggplant, and sprinkle with 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese. Add another layer of the remaining eggplant slices. Spread the remaining marinara sauce on top of the eggplant and sprinkle with remaining Parmesan and mozzarella cheese.
Put the eggplant in the oven and bake for 20 minutes.
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5 Comments
This sure sounds tasty & easy, but 1/4 (8 slices?) of an eggplant isn’t much of a serving, if you’d like to stay within the range of the Nutr. Info. which is posted. For us, this would probably be a nice side-dish.
Delicious recipe. However you should state size or weight of eggplants. There is no way 1 cup of almond flour and 1 cup of parmesan and 2 eggs will cover 2 medium eggplants. I needed 1-2/3 cup of each and 3 eggs especially since you are pressing the coating onto the eggplants. I like to prep my ingredients before I start and having to stop and add more ingredients is the reason I don’t try a lot of on-line recipes.
This recipe is delicious. I made it a year ago and today I’m finally getting around to making it again. I didn’t mean to wait so long!! But for me to go back to a recipe doesn’t happen to often.
This sure sounds tasty & easy, but 1/4 (8 slices?) of an eggplant isn’t much of a serving, if you’d like to stay within the range of the Nutr. Info. which is posted. For us, this would probably be a nice side-dish.
Oh, I meant to say that 1/4 of an eggplant would probably equal 4 slices (not 8).
Making this tonight! I may try air frying the eggplant instead of baking.
Delicious recipe. However you should state size or weight of eggplants. There is no way 1 cup of almond flour and 1 cup of parmesan and 2 eggs will cover 2 medium eggplants. I needed 1-2/3 cup of each and 3 eggs especially since you are pressing the coating onto the eggplants. I like to prep my ingredients before I start and having to stop and add more ingredients is the reason I don’t try a lot of on-line recipes.
This recipe is delicious. I made it a year ago and today I’m finally getting around to making it again. I didn’t mean to wait so long!! But for me to go back to a recipe doesn’t happen to often.