Here’s one of the ultimate Italian comfort foods, done easier and healthier: Keto Eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s keto eggplant Parmesan and the book! Also try: our Classic Eggplant Parmesan or Vegan Eggplant Parmesan!
The secret to keto eggplant Parmesan
This keto eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:
Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite. Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Choosing eggplant: long and thin is preferred!
Another tip for making keto eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant. Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!
How to serve this keto eggplant Parmesan
This gluten free and keto eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:
Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta. Add a big salad. Try it with a big salad, like Caesar Salad topped with chickpeas, or this Perfect Italian Salad. Accessorize with olives. Start the meal with a spread of marinated olives and tomato almond dip. Serve as a side with fish. Try it alongside lemon caper salmon, seared salmon, pan fried cod or baked cod, or grilled tilapia.
Try the casserole variation! (like a lasagna)
Want to turn this keto eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:
Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan. Layer the eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice. Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.
And that’s it! We know you’ll love Charlotte’s keto eggplant Parmesan as much as we did! Keep reading for more about her book.
About the book: One Pot Keto Cooking
This keto eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece! Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe
This keto eggplant Parmesan recipe is…
Vegetarian, gluten-free, keto, and low carb.
More eggplant recipes
We love eggplant around here! If you do too, here are some recipes you also might enjoy: 5 from 1 review *Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread ½ cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves.
Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta! Best-Ever Eggplant Meatballs Truly amazing! Makes a surprisingly juicy texture and a delightful Italian style dinner. Classic Ratatouille Simmer a pot of this vegetable stew and dollop with Pistou, the French version of pesto Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties. Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese. Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.
