Keto Eggplant Parmesan

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4.50 from 136 votes

Keto Eggplant Parmesan

1 hour 20 minutes
Calories 450kcal


  • 1 eggplant (large
  • 1/2 teaspoon salt
  • 1 large eggs
  • 1 tablespoon heavy whipping cream (large, 500 g/ 1.1 lb)
  • 1/2 cup almond flour (large, 500 g/ 1.1 lb)
  • 1/2 cup coconut flour (large, 500 g/ 1.1 lb)
  • 1 teaspoon Italian herbs
  • 1 cup parmesan cheese (large, 500 g/ 1.1 lb)
  • 1/4 cup ghee (large, 500 g/ 1.1 lb)
  • marinara sauce (large, 500 g/ 1.1 lb)


  • Cut the eggplant widthwise into thin slices (about 1/4 inch / 1/2 cm thick).
  • Season the slices with 1/2 teaspoon of salt and leave to rest for about an hour.
  • Pat dry the excess moisture with a clean kitchen cloth or paper towel.
  • I placed each slice between two pieces of paper towel and squeezed to drain.
  • Crack the egg into a bowl and beat with the cream.
  • Place the grated Parmesan cheese a medium bowl and mix with Italian herbs (I used oregano, basil and thyme).
  • In another bowl, combine the coconut and almond flour.
  • Start by dipping the eggplant slices, one at a time, in the egg, then in grated Parmesan cheese ...
  • ...
  • and then finally in the almond and coconut flour mix.
  • It's common to end up with some leftover coating, as every batch can vary.
  • Heat a large pan greased with half of the ghee.
  • Add the eggplant slices in a single layer and fry on each side over a medium-high heat for 2-3 minutes or until golden brown and crispy.
  • Fry the eggplant in batches and grease the pan as needed.
  • Make sure the pan is hot before frying the slices.
  • Don't be tempted to turn the slices too soon or the "breading" may fall off.
  • Place the fried eggplant on a plate and repeat for the remaining slices.
  • Enjoy hot or cold!


Calories: 450kcal

Originally posted 2019-02-20 16:55:17.

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