Keto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.
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- 1 Medium Eggplant
- 1 Whole Beaten Egg
- 1 Small Can Crushed Tomatoes
- 1 t Garlic Paste
- ½ t Salt
- ¾ C Parmesan Cheese
- ½ C Olive Oil
- 4 Slices Provolone Cheese
- 2 Oz Shredded Mozzarella Cheese
- Basil As Garnish
- Slice eggplant into ½” rounds.
- Dip into well beaten egg.
- Dredge in Parmesan cheese, shaking off any excess.
- Fry on medium-low in olive oil until golden brown.
- Flip & repeat. Save any left-over cheese to put on top.
- Heat tomatoes
- Add salt & garlic paste.
- Put a small amount of sauce in baking dish
- Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
- Bake at 375° until cheeses are melted and topping is browned a little.
- 2-3 Servings
- 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
- You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.