Keto Baked Eggplant Parmesan Recipe

Healthy Baked Eggplant Parmesan (Keto, Gluten-Free)

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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!

Keto Baked Eggplant Parmesan Recipe

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.

Hot baked eggplant parmesan

All the melted cheese and marinara sauce mix with the seasonings for a taste that feels like comfort food at its finest.

A plate of baked eggplant parmesan that is low-carb

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!

a casserole dish of keto eggplant parmesan

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.

A fork cutting into some baked eggplant parmesan

Ingredients To Make Eggplant Parmesan

Serving keto baked 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

A close-up of keto baked eggplant parmesan

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.

Slices of eggplant

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.

Whisking egg in a bowl

Whisk the eggs in a bowl.

Almond flour in a bowl next to egg in another 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.

Dipping eggplant into a bowl of egg

Then, dip each eggplant slice into the egg on both sides.

dipping eggplant into almond flour

Next, dip them in almond flour mixture on both sides, pressing down so the almond flour mixture sticks to the eggplant.

Baking almond flour-coated eggplant slices

Put the dipped eggplant slices on the baking sheets in a single layer.

Crispy gluten-free baked eggplant

Baked the eggplant slices for 30 minutes, flipping them after 15 minutes. Check on them to make sure they don’t burn.

Marinara in the bottom of a dish

Spread 1 cup of marinara sauce on the bottom of the non-stick 9×13 baking dish.

Baked eggplant laying on top of marinara sauce

Add half of the eggplant slices in a single layer.

Spreading more marinara sauce on top of baked eggplant

Spread another 1 cup of marinara sauce over the eggplant.

Shredded cheese layer of eggplant parmesan

Next, sprinkle with 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese.

Second layer of eggplants for the casserole

Add another layer of the remaining eggplant slices.

Second layer of marinara sauce on baked eggplant parmesan

Repeat the process with more marinara sauce and cheese.

Eggplant parmesan before it goes in the oven

This is almost like you are making a meat-free lasagna!

Eggplant Parmesan in the oven

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!

What To Serve With Eggplant Parmesan

I love to serve this Italian inspired dish with a quick side caesar salad with homemade caesar dressing and homemade croutons!

Baked eggplant parmesan

More L0w-Carb Recipes

If you loved this recipe for healthy baked eggplant parmesan, check out some of my other keto recipes!

These are some other low-carb recipes I love to make:

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Baked Eggplant Parmesan (Keto, Gluten-Free)

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: Italian
Keyword: eggplant, eggplant parmesan
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Vegetarian
Servings: 8
Calories: 284kcal

Ingredients

  • 2 eggplants
  • 2 eggs
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese
  • 2 tsp Italian herb seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

Instructions

  • 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.

Notes

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Nutrition

Calories: 284kcal | Carbohydrates: 16g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 976mg | Potassium: 601mg | Fiber: 6g | Sugar: 9g | Vitamin A: 759IU | Vitamin C: 8mg | Calcium: 344mg | Iron: 2mg
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3 replies
  1. Angelina
    Angelina says:

    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.

    Reply

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