This keto eggplant Parmesan recipe is my favorite way to eat eggplant. I mean…Is there anything better than crispy, crunch breaded eggplant?
This was a dinner I was craving as the fall harvest began coming in. I decided to experiment with making a keto breading using almond flour and Parmesan cheese.
Then, to top off this Keto Eggplant Parmesan, I created a savory garlic cream sauce. This allowed me to keep the total carb count just a bit lower than using a traditional red sauce.
The end result was too good not to share! We hope you love this keto eggplant parmesean recipe and much as we do.
Cooking Methods for Keto Eggplant Parmesan
As an alternative to beef gelatin, you can use a half tsp of xanthan gum. For best results, use an immersion blender at the same time you add the xanthan gum to your sauce! Either of these ingredients will work as a thickening agent for your creamy sauce.
Ingredients for Keto Eggplant Parmesan
Here's a few ingredients you'll need to make keto eggplant Parmesan:
- Italian Seasoning
- Roasted Garlic
- Avocado Oil
- Grass Fed Beef Gelatin
- Almond Flour (Superfine)
- Lodge Cast Iron Skillet
- Induction Cooktop
Video Tutorial: Keto Eggplant Parmesan
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Keto Eggplant Parmesan with Garlic Cream Sauce
For the Eggplant:
- Cut your eggplant into slices. You can make them as thick or thin as you'd like.
- Once you're ready, rinse the eggplant and squeeze out any excess moisture that you can.
- For breading your eggplant, you'll need two bowls large enough for the slices of eggplant to lie flat and your hands to comfortably work. One bowl will have the egg mixture and the second bowl the breading mixture. You'll be dipping your eggplant first in the egg mixture and then in the breading mixture. Then it will go directly into a hot skillet.
- In your first bowl, whisk the egg and 1 tablespoon heavy whipping cream together.
- Prior to starting, rinse off the eggplant and squeeze it dry. Make a pile of eggplant slices beside your bowl.
- Once your skillet with oil is preheated, begin dredging your eggplant by dipping it first on both sides with the egg mixture. Allow the excess egg mixture to release and then place the eggplant slice in the almond flour mixture. Flip to coat both sides and move into the skillet to fry. Repeat with remaining slices.
- Flip each slice after 4-5 minutes. Adjust heat as necessary. Thinner slices will cook faster than thicker slices.