Delicious Keto Eggplant Parmesan with Marinara: A Low-Carb Delight

Are you following a keto diet and missing the comfort of classic Italian dishes? Look no further than this delicious Keto Eggplant Parmesan with Marinara recipe. With a crispy, breaded eggplant base smothered in tangy marinara sauce and melted cheese, this dish is sure to satisfy your cravings without derailing your low-carb lifestyle. In this blog post, we’ll walk you through the step-by-step process of making this mouthwatering keto-friendly version of Eggplant Parmesan. So get ready to indulge in all the flavors of traditional Italian cuisine while staying true to your keto goals.

Keto Eggplant Parmesan with Marinara

This keto eggplant Parmesan with marinara sauce is the perfect nutrient-packed keto meal prep for lunch or dinner! It’s lightly breaded and fried, making it a tasty dish for the whole family.

YIELDS – 4 Servings PREP TIME – 25 mins COOK TIME – 20 mins TOTAL TIME – 45 mins

Ingredients:

•  1 eggplant (about 10 ounces), sliced into ¼-inch-thick rounds
•  1 qt water
•  2 tbsp salt
•  3 tbsp olive oil, for pan-frying
• For the Marinara:
•  1 tbsp olive oil
•  2 Roma tomatoes, chopped
•  ¼ small red onion, chopped
•  2 cloves garlic, chopped
•  ½ cup vegetable stock
•  ½ bunch fresh basil, chopped
• For the Breading:
•  ¼ cup blanched almond flour
•  ¾ cup freshly grated Parmesan cheese (about 2 ounces)
•  1 tsp kosher salt
•  1 tbsp extra-virgin olive oil, for drizzling
• Optional Garnish
•  Parmesan cheese, grated
•  additional tomatoes & tomato sauce

Directions

• Place the sliced eggplant in a large bowl with the water and salt and let sit for 15 to 20 minutes.
• Remove the eggplant from the water, place in a colander set over a bowl, and allow to drain for 5 minutes, then pat dry.
• To make the marinara, heat 1 tablespoon of olive oil in a 2½-quart saucepan over medium heat.
• Add the tomatoes, onion, and garlic and sauté for 4 to 5 minutes, until the onion is translucent. Add the stock and basil and simmer for 15 minutes.
• While the marinara is simmering, combine the almond flour, Parmesan, and salt in a small bowl.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat for 1 to 2 minutes.
• Lightly dredge both sides of the eggplant slices in the almond flour mixture.
• Sauté the eggplant in three batches in the skillet for 2 to 3 minutes on each side, then remove from the pan. Repeat two more times with the remaining olive oil and eggplant.
• Remove the marinara from the heat. If desired, blend the marinara with an immersion blender for a smoother sauce, or leave it chunky.
• To serve, spoon some of the sauce onto a plate and top with 4 or 5 eggplant slices, then drizzle with extra-virgin olive oil.
• Store the keto eggplant Parmesan and marinara in separate airtight containers in the refrigerator for up to 5 days.

We hope this recipe for Keto Eggplant Parmesan with Marinara has inspired you to try this delicious and healthy dish. By using eggplant instead of traditional breaded chicken or veal, you can enjoy all the flavors of a classic Italian dish while keeping your carb intake low. The marinara sauce adds a burst of tangy and savory flavor that perfectly complements the creamy melted cheese. Give it a try and let us know in the comments how it turned out for you. We love hearing from our readers and would be happy to answer any questions you may have. Enjoy!

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