Affordable and versatile, eggplants are great low-carb summer vegetables. In season we eat it as a crispy snack, as a low carb dip and as a meat substitute. It’s especially great in Italian dishes like eggplant lasagna or this keto eggplant parmesan recipe. While chicken parmesan is the standard, the eggplant’s slightly meaty texture makes it a great substitute.

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Who doesn’t like stacks of crispy keto-breaded eggplants, topped with marinara, fresh mozzarella cheese, basil and parmesan? My family love it!

To salt or not to salt?

Although I felt it was unnecessary to salt the sliced ​​eggplant in my keto eggplant lasagna recipe, I salted the eggplant for this recipe. The difference is that in the lasagna recipe, the eggplant slices are layered with wet ingredients and baked together. They should be soft like a noodle.

I prefer crispy eggplant for Low carb eggplant parmesan. In order to achieve maximum crunchy salt, the aubergine removes excess moisture. Then wipe the slices dry with a paper towel. Follow the usual breading process to coat the eggplants and bake the rounds in the oven. Of course, what you use for your keto breadcrumbs is also important.

NOTE: You can also fry the eggplant rounds in the pan and place on a rack. While it takes longer, the eggplant is super crispy and flavorful.

What’s the Best Low-Carb Keto Breading or Bread Crumb Substitute?

the Low carb keto breadcrumbs I use the same ones for this dish that I use for my crispy eggplant round, low-carb chicken parmesan, and keto-fried green tomato recipes: Chopped pork rinds mixed with grated parmesan and spices. It’s the best low-carb keto breading because it gets nice and crispy, just like a proper panko breadcrumb coating. (See below for vegetarian options.) *

Two brands of pork skin that I like are Baken-ets or Mac’s, which I get in the supermarket. I also like the Utz brand, which I find in a large plastic container at Costco. All three brands of pork skin are affordable and tasty.

To make pork panko, grind the pork rinds to dust in a food processor with a metal blade, or mash them in a bag with a rolling pin or meat mallet. Remove any large or hard pieces that might not decompose or break a tooth! To kid.

Steps for Breading Keto Eggplant Parmesan: 1. Salted eggplant rounds in a colander, 2. Eggplant rounds, beaten egg and crumb mixture, 3. Eggplant in beaten egg and in crumb mixture, 4. Breaded eggplant rounds on a sheet lined with foil.

Big slices or rounds?

How you cut the eggplant for eggplant parmesan is up to you. One large eggplant (about 1 ¼ pounds) is enough for four people. To learn how to choose an eggplant and how to cut an eggplant (lengthways), read my post on Keto Eggplant Lasagna. Cutting large, thick pieces slightly mimics a chicken schnitzel and looks great on a plate.

Cutting the eggplant into thinner rounds is fun when stacking. It also requires more breading, which increases the protein macro in the recipe. If all you find is large eggplants, consider slicing thicker slices rather than stacking them. The cooking time may be longer with thicker slices.

Breaded keto eggplant parmesan rounds with sauce and cheese on a sheet pan lined with foil before cooking

Bake in the oven, fry in the air fryer or in a pan.

OVEN:

I prefer to cook keto eggplant parmesan in the oven. Place the breaded eggplant on a greased sheet pan and bake for 6-8 minutes at 400F per side. Top with keto tomato sauce and mozzarella cheese and return to the oven for a few minutes to melt the cheese. Sprinkle with parmesan, stack and serve!

AIR FRITS:

Hot air / toaster oven hot air fryer:

In summer, it is useful to cook eggplant parmesan in a hot air convection toaster. These top-mounted ovens are perfect for serving two people. Follow the directions for baking in a traditional oven, but reduce the heat to 375F. If you are cooking in a strainer basket, spray the tops of the breaded eggplant rounds with cooking spray and don’t turn the eggplants over while cooking.

Air fryer with basket type:

Eggplant parmesan is easy to cook in a hot air fryer with a pull-out basket. Preheat to 360F. Spray breaded eggplant rounds and place with the sprayed side down on the wire basket, then spray the tips. Cook for about 8 minutes. Add the sauce and cheese and cook for another 1-2 minutes. Best for two people or you will have to cook the eggplants in batches.

FRYING PAN / PAN:

Cooking eggplant parmesan in a pan or pan is traditional. Heat a large, heavy-bottomed pan over medium heat. When it’s hot, add a tablespoon of oil and swirl to coat. Place the breaded eggplant in the pan and cook for a few minutes per side until it is topped and crispy. Spoons over sauce and cheese turn off the heat and place a piece of foil over the pan to hold the heat until the cheese melts.

Cooked keto eggplant parmesan rounds with sauce and cheese on a sheet pan lined with aluminum foil

Serving, storing, freezing and reheating

I serve my keto eggplant parmesan with a nice green salad with homemade dressing. I especially like this crumbled blue cheese vinaigrette, which is best enjoyed right away. Cover any leftovers and store in the refrigerator for up to 5 days. It loses its crispness as it cools down. The eggplant parmesan can be frozen, but it won’t get crispy when thawed and reheated.

To warm up, heat a leftover portion in the microwave or cover with foil and heat in a 350 oven or hot air fryer for 20-30 minutes. Can also be reheated in a drawer air fryer for several minutes at 350 ° F.

CONCLUSION:

No matter how you cut it or how you crisp it, keto eggplant parmesan is a great low carb Italian dish!

Other Low Carb Italian Keto Recipes

Keto Eggplant Parmesan Pile

Keto Eggplant Lasagna Stacks

Stack of crispy eggplants with keto breading, topped with marinara, fresh mozzarella cheese, basil and parmesan.

To press
Pen
rate

Course: Dinner

Kitchen: Italian

Preparation time: 30th protocol

Cooking time: 30th protocol

Total time: 1 hour

Servings: 4th

Calories: 255kcal

Author: Kim Hardesty

equipment

  • Knife & cutting board

  • Forks and spoons

  • wide flat bowls or plates for breading

  • large rimmed sheet pan or baking sheet

  • Tongs or spatula for turning the eggplant

  • thwart

ingredients

  • 1 1/4 lb aubergine cut in rounds 1/2 inch rounds
  • 1 great egg beaten with 2 teaspoons. water
  • 1 teaspoon salt (to salt the eggplant)
  • 4th ounce fresh mozzarella cheese slices (or 1 cup of grated mozzarella cheese)
  • 1/4 Cup grated parmesan cheese
  • 1 Cup Keto tomato sauce (or Raos Marinara)
  • 1 tablespoon olive oil (for sheet pan)

Low carb keto breading

  • 1 Cup Pork rind panko (1 ounce)
  • 1/2 Cup grated parmesan cheese (cheap stuff in a can) (2 oz / 56 g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Onion powder
  • 1/4 teaspoon ground pepper

instructions

preparation

  • Cut the eggplant in 8 rounds 1/2 inch each. Put in a colander and sprinkle with salt on each side. Let sit for 10 minutes to draw out some moisture. Then rinse them out quickly.

  • While the eggplant is sitting, mix the breading ingredients together and transfer to a rimmed plate or shallow bowl. Beat the egg with water in a bowl large enough to hold a round eggplant.

  • Blot any moisture off the surface of the eggplant slices with paper towels. Line a sheet pan with aluminum foil and brush with 1 tablespoon of oil.

Method (See how to fry air fryers and pans in the mail.)

  • Preheat oven to 400 F.

  • Take a slice of eggplant and dip it in the egg, completely covering both sides. Drain any excess egg and add the eggplants to the keto breadcrumbs. Scoop the mixture onto the eggplants (I use my fingers) and gently tap them into place. Turn the eggplant slice over to make sure both sides are coated evenly. Place on the baking sheet and repeat, brushing all of the aubergine.

  • Bake 6-8 minutes per side until the topping is crispy and golden brown.

  • Take the eggplant out of the oven. Spoon sauce over each eggplant round. Cover each with a slice of mozzarella and sprinkle with parmesan.

  • Return to the oven and bake until the cheese has melted. Stack and serve.

Store and warm up

  • Cool the eggplant parmesan cheese before covering and refrigerating. May freeze, but will not get crispy when thawed. To warm up, heat a leftover portion in the microwave or cover with foil and heat in a 350 oven or hot air fryer for 20-30 minutes. Can also be reheated in a drawer air fryer for several minutes at 350 ° F.

MAKES 4 PORTIONS FOR EACH 5 GRAM OF NET COAL HALLS.

nourishment

Portion: 1quarter | Calories: 255kcal | Carbohydrates: 10G | Protein: 19thG | Fat: 16G | Cholesterol: 39mg | Sodium: 508mg | Potassium: 471mg | Fiber: 5G | Sugar: 4.8G | Vitamin A: 3rdIE | Vitamin C: 3.4mg | Calcium: 20thmg | Iron: 0.52mg

About Kim Hardesty

Kim is a self-taught cook with over 30 years of experience in the kitchen. She is developing and testing low-carb and ketogenic recipes in her California home. She started her low-carb journey in 2009 and started blogging at the insistence of friends in 2014. Kim shares delicious low-carb and keto recipes that no one would believe are sugar-free. Her recipes are featured in newsstand publications and on websites across the Internet.

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