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 parmesan recipe and much as we do.
Cooking Methods for Keto Eggplant Parmesan
Cooking this recipe in a cast-iron skillet that's been preheated gives the best crunchy crust to this keto eggplant parmesan. However, any high-quality skillet will do the trick.
As an alternative to beef gelatin, you can use a half teaspoon 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:
- ¼ cup parmesan cheese, grated
- ½ cup almond flour
- 1 Tablespoon italian seasoning
- 1 egg
- 1 Tablespoon heavy whipping cream
- 2 Tablespoons salt for salting the eggplant
- 2 Tablespoons coconut oil or avocado oil
Garlic Cream Sauce
- 1 cup heavy whipping cream
- 1 Tablespoon roasted garlic Penzy's
- ¼ teaspoon salt
- 1 teaspoon grass fed beef gelatin
- 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.
- Preheat your skillet over medium-low heat a few minutes before you begin breading your eggplant. Add a tablespoon of coconut or avocado oil to the skillet so it's heated and ready to fry your eggplant.
- In your first bowl, whisk the egg and 1 tablespoon heavy whipping cream together.
- In your second bowl, combine the grated Parmesan cheese, almond flour and Italian seasoning. Mix well.
- 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.
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