31+ Tasty and Savory Keto Eggplant Parmesan Recipes to Comfort

Keto diets can sometimes feel restrictive, especially when it comes to comfort foods.

Eggplant parmesan, a classic Italian dish, is a perfect example of a comforting meal that many might think is off-limits on keto.

Luckily, with a few simple adjustments, you can enjoy this cheesy, savory dish while staying true to your low-carb lifestyle.

In this blog post, we’re going to dive into 31+ keto eggplant parmesan recipes that will satisfy your cravings without derailing your diet.

From traditional takes to creative twists, these recipes offer something for every taste preference.

Whether you’re looking for a hearty casserole, crispy bites, or a flavorful variation, you’ll find a recipe that fits your needs.

Join us as we explore these delicious, keto-friendly options that bring the comfort of eggplant parmesan to your table.

31+ Tasty and Savory Keto Eggplant Parmesan Recipes to Comfort

Embracing a keto lifestyle doesn’t mean you have to give up your favorite dishes.

With keto eggplant parmesan recipes, you can enjoy a satisfying, flavorful meal without worrying about your carb count.

From baked to fried, simple to indulgent, the options are endless.

So, whether you’re looking to try something new or enjoy a twist on an old favorite, these recipes are here to make your keto journey deliciously easy.

Don’t hesitate to experiment with different variations and discover your new favorite way to enjoy eggplant parmesan.

Cheesy Baked Keto Eggplant Parmesan

A delicious and cheesy low-carb twist on the classic Italian dish. This keto-friendly eggplant parmesan delivers rich flavors with a crispy almond flour coating, tangy marinara sauce, and gooey melted cheese. Perfect for a hearty dinner without the guilt!

Ingredients

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Sprinkle salt over the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat them dry with a paper towel.
• In a bowl, mix almond flour, garlic powder, Italian seasoning, salt, and pepper.
• Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
• Heat olive oil in a pan over medium heat and fry the eggplant slices until golden brown on both sides.
• Arrange the fried eggplant slices in a baking dish, layering them with marinara sauce, mozzarella cheese, and Parmesan cheese.
• Repeat the layering until all ingredients are used up, finishing with a generous topping of cheese.
• Bake for 20 minutes or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This cheesy baked keto eggplant parmesan is a perfect comfort food that is both satisfying and low in carbs. The crispy almond flour crust pairs wonderfully with the rich marinara sauce and melted cheese. Serve it as a main course or a side dish, and enjoy a classic Italian favorite in a keto-friendly way!

Crispy Air Fryer Keto Eggplant Parmesan

Enjoy a crispy and golden eggplant parmesan without the extra oil! This air fryer version keeps things light and healthy while maintaining the deliciously cheesy and savory flavors you crave. Perfect for a quick weeknight meal or a satisfying low-carb lunch.

Ingredients

• 1 large eggplant, sliced into rounds
• 1 teaspoon salt
• 1 cup pork rind crumbs (or almond flour)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

• Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat them dry with a paper towel.
• In a bowl, mix pork rind crumbs, garlic powder, onion powder, and smoked paprika.
• Dip each eggplant slice into the beaten eggs, then coat evenly with the pork rind mixture.
• Lightly brush the air fryer basket with olive oil and place the eggplant slices in a single layer.
• Air fry at 375°F for 10 minutes, flipping halfway through until crispy and golden brown.
• Transfer the crispy eggplant slices to a baking dish and layer with marinara sauce, mozzarella cheese, and Parmesan cheese.
• Air fry for an additional 5 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This crispy air fryer keto eggplant parmesan is a game changer! The air fryer creates a perfectly crunchy exterior without excess oil, making it a lighter yet indulgent dish. It’s packed with cheesy goodness, rich tomato flavor, and a satisfying crunch in every bite. Enjoy it on its own or pair it with a fresh green salad for a complete keto-friendly meal!

Skillet Keto Eggplant Parmesan with Ground Beef

A hearty, protein-packed keto eggplant parmesan with savory ground beef. This one-skillet meal is perfect for a filling and flavorful dinner, combining tender eggplant, rich marinara sauce, and melted cheese for a comforting low-carb delight.

Ingredients

• 1 large eggplant, sliced into half-inch rounds
• 1 teaspoon salt
• 2 tablespoons olive oil
• ½ pound ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 ½ cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped

Instructions

• Sprinkle salt over the eggplant slices and let them sit for 15 minutes to release moisture. Pat them dry.
• Heat 1 tablespoon olive oil in a skillet over medium heat and cook the eggplant slices until tender and slightly browned. Remove and set aside.
• In the same skillet, add another tablespoon of olive oil and cook the ground beef with garlic powder, onion powder, and oregano until browned and fully cooked.
• Pour in the marinara sauce and let it simmer for 5 minutes.
• Return the eggplant slices to the skillet, layering them with the beef mixture.
• Sprinkle mozzarella cheese and Parmesan cheese over the top. Cover and let cook for 5 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This skillet keto eggplant parmesan with ground beef is a fantastic low-carb twist on the traditional recipe. The addition of ground beef adds extra protein, making it a filling and satisfying meal. The combination of tender eggplant, rich marinara, and gooey cheese makes it a perfect choice for a hearty keto-friendly dinner!

Keto Eggplant Parmesan Casserole

A comforting, cheesy casserole packed with layers of eggplant, marinara sauce, and melted cheese, this keto eggplant parmesan casserole is the perfect dish for those craving a hearty meal without the carbs. It’s easy to make and perfect for a weeknight dinner or a family gathering.

Ingredients

• 2 medium eggplants, sliced into ¼-inch rounds
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes (optional)
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and grease a 9×13-inch baking dish with olive oil.
• Sprinkle salt on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
• Heat olive oil in a skillet over medium heat and lightly fry the eggplant slices on both sides until golden brown.
• In the prepared baking dish, spread a thin layer of marinara sauce, then layer with eggplant slices.
• Sprinkle oregano, garlic powder, onion powder, and red pepper flakes (if using) on top.
• Add another layer of marinara sauce, followed by mozzarella cheese and Parmesan cheese.
• Repeat the layering process until all ingredients are used up, finishing with a generous topping of cheese.
• Bake for 25-30 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant parmesan casserole is a fantastic way to enjoy a low-carb version of this Italian classic. The layers of tender eggplant, savory marinara sauce, and melted cheese come together beautifully for a rich, comforting meal. It’s also an excellent make-ahead dish that can be stored in the fridge and reheated for an easy weeknight dinner. Whether served on its own or paired with a fresh salad, this casserole is sure to become a family favorite!

Keto Eggplant Parmesan with Zucchini Noodles

This keto eggplant parmesan with zucchini noodles combines the traditional flavors of eggplant parmesan with the freshness of zucchini noodles. It’s a perfect low-carb, gluten-free option for those who want to indulge without the carbs. The zucchini noodles add a light, refreshing twist, making this dish both satisfying and nourishing.

Ingredients

• 1 large eggplant, sliced into ½-inch rounds
• 2 medium zucchinis, spiralized into noodles
• 1 cup almond flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Sprinkle salt over the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
• In a shallow dish, combine almond flour, Italian seasoning, garlic powder, and onion powder.
• Dip the eggplant slices in the beaten eggs, then coat with the almond flour mixture.
• Heat olive oil in a pan over medium heat and fry the eggplant slices until golden brown.
• Arrange the eggplant slices on the prepared baking sheet and bake for 10 minutes to crisp up.
• In the meantime, heat a large skillet and sauté the zucchini noodles over medium heat for 3-4 minutes until tender.
• Spread a thin layer of marinara sauce in a baking dish, then layer with zucchini noodles and eggplant slices.
• Top with mozzarella and Parmesan cheese and bake for 10-15 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant parmesan with zucchini noodles is a light yet filling dish that’s perfect for anyone following a low-carb lifestyle. The zucchini noodles provide a fresh, nutritious twist to the traditional eggplant parmesan, making it a lighter alternative without sacrificing flavor. It’s an ideal choice for those looking for a satisfying meal that’s both comforting and healthy!

Keto Stuffed Eggplant Parmesan

If you’re craving something a bit more unique, this keto stuffed eggplant parmesan offers a delicious twist on the classic dish. The eggplant halves are stuffed with a flavorful mixture of ground meat, marinara sauce, and cheese, then baked until bubbly and golden. It’s a perfect low-carb option that is both filling and full of flavor.

Ingredients

• 2 medium eggplants, halved lengthwise
• ½ pound ground beef or turkey
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 ½ cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Scoop out the center of the eggplant halves, leaving about ¼-inch of flesh on the edges. Set aside the scooped-out flesh for later use.
• Heat olive oil in a skillet over medium heat and cook the ground beef or turkey with garlic powder, onion powder, and oregano until browned and fully cooked.
• Add the marinara sauce to the skillet and let it simmer for 5 minutes.
• Fill each eggplant half with the meat and sauce mixture.
• Top with shredded mozzarella and Parmesan cheese, then place the stuffed eggplants on the baking sheet.
• Bake for 25-30 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto stuffed eggplant parmesan is an inventive and satisfying dish that takes eggplant parmesan to the next level. The stuffed eggplant halves are loaded with a flavorful mixture of ground meat, cheese, and sauce, creating a hearty meal that’s still low in carbs. It’s perfect for those looking for a delicious, filling, and unique take on the traditional dish!

Keto Eggplant Parmesan Meatballs

These keto eggplant parmesan meatballs are a fun and bite-sized twist on the classic dish. Ground beef or turkey is combined with finely chopped eggplant, almond flour, and spices to form meatballs that are baked to perfection. They’re topped with marinara sauce and melted cheese, delivering the classic eggplant parmesan flavors in a new and exciting way.

Ingredients

• 1 large eggplant, finely chopped
• 1 ½ pounds ground beef or turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup almond flour
• 1 egg
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Heat olive oil in a pan over medium heat and sauté the chopped eggplant for 5-7 minutes until soft. Set aside to cool.
• In a large bowl, combine the ground meat, garlic powder, onion powder, oregano, salt, pepper, almond flour, and egg. Add the cooked eggplant and mix until well combined.
• Shape the mixture into meatballs and place them on the prepared baking sheet.
• Bake for 20 minutes or until the meatballs are cooked through.
• Heat the marinara sauce in a saucepan and pour it over the cooked meatballs.
• Sprinkle mozzarella and Parmesan cheese over the top and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

Keto eggplant parmesan meatballs offer all the delicious flavors of the classic dish in a bite-sized, easy-to-eat form. The combination of ground meat and eggplant creates a moist and flavorful meatball, while the marinara sauce and melted cheese add the finishing touches. These meatballs are perfect for a low-carb appetizer, snack, or main dish!

Keto Eggplant Parmesan Pizza

For those who love pizza, this keto eggplant parmesan pizza is the ultimate combination of two favorite dishes. The eggplant acts as a low-carb “crust,” topped with marinara sauce, melted mozzarella, and Parmesan cheese, delivering the comforting flavors of eggplant parmesan in pizza form.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Place the eggplant slices on the baking sheet and brush both sides with olive oil.
• Sprinkle garlic powder and dried oregano on top.
• Roast the eggplant slices for 15-20 minutes, flipping halfway through, until they are tender and slightly crispy.
• Remove from the oven and top each eggplant slice with marinara sauce, mozzarella cheese, and Parmesan cheese.
• Return the pizza slices to the oven and bake for another 10 minutes or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto eggplant parmesan pizza is a fantastic way to enjoy a low-carb, pizza-inspired meal without the guilt. The eggplant slices create a perfectly tender and slightly crispy base, while the marinara sauce and cheese make it irresistibly delicious. It’s an easy and fun way to satisfy your pizza cravings while sticking to your keto goals!

Keto Eggplant Parmesan Bites

These keto eggplant parmesan bites are a fun and easy way to enjoy the flavors of eggplant parmesan in a small, snackable form. The eggplant is baked until crispy, topped with marinara sauce and melted cheese, creating a perfect bite-sized snack or appetizer.

Ingredients

• 1 large eggplant, sliced into 1-inch rounds
• 1 cup almond flour
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Olive oil for spraying

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a shallow dish, combine almond flour, Italian seasoning, garlic powder, and onion powder.
• Dip each eggplant round into the beaten eggs, then coat with the almond flour mixture.
• Place the coated eggplant rounds on the prepared baking sheet and spray lightly with olive oil.
• Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.
• Remove from the oven, top each bite with a spoonful of marinara sauce and shredded mozzarella cheese.
• Return to the oven for another 5 minutes until the cheese is melted and bubbly.
• Sprinkle with Parmesan cheese before serving.

These keto eggplant parmesan bites are the perfect finger food for a low-carb diet. The crispy coating gives each bite a satisfying crunch, while the marinara sauce and melted cheese offer all the familiar flavors of eggplant parmesan. Whether served as an appetizer or snack, they are sure to please!

Keto Eggplant Parmesan with Sausage

This keto eggplant parmesan with sausage is a bold and flavorful take on the traditional dish, combining hearty sausage with tender eggplant, rich marinara sauce, and gooey cheese. Perfect for a satisfying dinner, this dish delivers a hearty, protein-packed meal that is still low in carbs.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 pound Italian sausage (preferably without added sugar)
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Sprinkle salt over the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
• Heat olive oil in a skillet over medium heat and cook the Italian sausage until browned and fully cooked. Remove from the pan and set aside.
• In the same skillet, sauté the garlic powder, oregano, and basil in the remaining sausage drippings for 1-2 minutes.
• In a separate pan, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
• In a large baking dish, layer the eggplant slices, sausage, marinara sauce, and mozzarella cheese. Repeat the layers until all ingredients are used.
• Sprinkle Parmesan cheese on top and bake for 20 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh parsley before serving.

This keto eggplant parmesan with sausage offers a rich and satisfying meal that is perfect for those craving a hearty, comforting dish. The combination of savory sausage, creamy mozzarella, and rich marinara sauce creates a delicious low-carb alternative to the classic. Whether served on its own or alongside a side salad, this dish is sure to please even the pickiest eaters, providing both protein and flavor in every bite.

Keto Eggplant Parmesan Roll-Ups

For a fun and elegant twist on the classic dish, these keto eggplant parmesan roll-ups are both delicious and visually impressive. Thin slices of eggplant are stuffed with savory cheese and marinara sauce, then rolled up and baked to perfection, making for a light yet satisfying low-carb meal.

Ingredients

• 2 medium eggplants, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh basil for garnish
• Olive oil for brushing

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Lightly brush both sides of the eggplant slices with olive oil and season with garlic powder and oregano.
• Roast the eggplant slices for 10-15 minutes, flipping halfway through, until they are tender but firm enough to roll.
• In a bowl, mix the ricotta cheese, shredded mozzarella, and Parmesan cheese until well combined.
• Spread a spoonful of the cheese mixture onto each roasted eggplant slice and roll them up tightly.
• Place the roll-ups in a baking dish and cover with marinara sauce.
• Top with any remaining mozzarella and Parmesan cheese.
• Bake for 20 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

These keto eggplant parmesan roll-ups are an elegant and flavorful way to enjoy a low-carb version of the classic. The creamy ricotta cheese filling paired with the savory marinara sauce creates a rich, indulgent flavor in each bite. Perfect for a special occasion or a fun dinner with family, these roll-ups are sure to be a crowd-pleaser while sticking to your keto diet.

Keto Eggplant Parmesan Skillet

For a quick and easy one-pan meal, this keto eggplant parmesan skillet combines tender eggplant with marinara sauce, mozzarella, and Parmesan cheese, all cooked in one skillet for a low-carb and minimal cleanup dinner. It’s perfect for busy nights when you want a flavorful, comforting dish with less effort.

Ingredients

• 1 large eggplant, diced
• 1 tablespoon olive oil
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

• Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 8-10 minutes until tender and browned.
• Stir in garlic powder, oregano, and crushed red pepper flakes (if using).
• Pour in the marinara sauce and mix well to combine.
• Sprinkle mozzarella and Parmesan cheese over the top, then cover the skillet and cook for 5-7 minutes until the cheese is melted and bubbly.
• Garnish with fresh parsley before serving.

This keto eggplant parmesan skillet is a game-changer for anyone looking for a quick and easy keto meal. The tender eggplant absorbs the rich marinara sauce, while the melted cheese adds a creamy, indulgent touch. Best of all, it’s made in one skillet, making cleanup a breeze. It’s a perfect dish for busy weeknights when you still want something that feels hearty and satisfying!

Keto Eggplant Parmesan Soup

If you’re craving the flavors of eggplant parmesan in a cozy, comforting bowl, this keto eggplant parmesan soup is the perfect choice. A creamy tomato-based broth is combined with tender eggplant, herbs, and melted cheese, making it a rich and hearty soup that fits into your low-carb lifestyle.

Ingredients

• 2 medium eggplants, diced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 cups chicken broth (low-sodium)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions

• Heat olive oil in a large pot over medium heat. Add the diced eggplant and cook for 5-7 minutes until softened.
• Add the onion and garlic to the pot, cooking for an additional 3 minutes until fragrant.
• Pour in the diced tomatoes, chicken broth, Italian seasoning, and basil, and bring to a simmer.
• Let the soup simmer for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
• Stir in the shredded mozzarella and Parmesan cheese until melted and well combined.
• Serve hot, garnished with fresh basil.

This keto eggplant parmesan soup is a warm and comforting way to enjoy all the delicious flavors of eggplant parmesan in a light, brothy form. The combination of tender eggplant, savory tomatoes, and melted cheese makes for a satisfying and filling meal that is perfect for colder months. It’s a unique twist on the classic that is sure to be a hit with keto followers looking for something different yet familiar.

Keto Eggplant Parmesan Lasagna

For a unique take on lasagna, this keto eggplant parmesan lasagna swaps out the traditional pasta for layers of tender, roasted eggplant slices. Layered with marinara sauce, mozzarella cheese, and Parmesan, it’s a low-carb, gluten-free option that is both filling and flavorful.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• 2 cups marinara sauce (sugar-free)
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Roast the eggplant slices on the baking sheet for 10-15 minutes, flipping halfway through, until tender and slightly browned.
• In a bowl, combine the ricotta cheese with garlic powder and oregano.
• In a baking dish, layer roasted eggplant slices, ricotta cheese mixture, marinara sauce, and mozzarella cheese.
• Repeat the layers, finishing with a topping of Parmesan cheese.
• Bake for 25-30 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto eggplant parmesan lasagna is a hearty and satisfying low-carb alternative to traditional lasagna. The roasted eggplant slices serve as a perfect substitute for pasta, providing a tender, flavorful base for the rich layers of cheese and sauce. Whether you’re hosting a special dinner or craving a filling meal, this dish delivers all the comforting flavors of lasagna while keeping it keto-friendly.

Keto Eggplant Parmesan Muffins

These keto eggplant parmesan muffins offer a fun and portable take on the traditional dish. Packed with eggplant, cheese, and marinara sauce, these savory muffins are the perfect low-carb snack or meal that you can take on the go.

Ingredients

• 1 large eggplant, finely chopped
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 eggs
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup marinara sauce (sugar-free)
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and grease a muffin tin with olive oil or cooking spray.
• Sauté the chopped eggplant in a skillet with a little olive oil for 5-7 minutes, until softened.
• In a bowl, mix together the cooked eggplant, mozzarella cheese, Parmesan cheese, eggs, almond flour, garlic powder, and oregano.
• Spoon the mixture into the muffin tin, filling each cup about ¾ full.
• Bake for 20-25 minutes, or until golden brown and firm to the touch.
• Remove from the muffin tin and let cool slightly. Top each muffin with a spoonful of marinara sauce and a sprinkle of Parmesan cheese.
• Garnish with fresh basil before serving.

Keto eggplant parmesan muffins offer a fun, bite-sized way to enjoy all the flavors of the classic dish in a portable format. These savory muffins are a great snack or lunch option and can be made ahead of time for busy days. The combination of cheese, marinara, and tender eggplant makes them just as satisfying as a traditional eggplant parmesan, but in a much more convenient form.

Keto Eggplant Parmesan with Ground Beef

This keto eggplant parmesan with ground beef is a comforting and hearty twist on the classic. The rich flavors of ground beef, marinara sauce, and melted mozzarella create a filling, low-carb dish that is perfect for family dinners. Combining savory beef with tender eggplant makes for a satisfying meal that doesn’t compromise on taste.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 pound ground beef
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Sprinkle the eggplant slices with salt and let sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
• Heat olive oil in a skillet over medium heat and cook the ground beef, breaking it up with a spoon until browned and cooked through. Season with garlic powder, basil, oregano, salt, and pepper.
• In a separate pan, sauté the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
• In a large baking dish, layer the eggplant slices, ground beef, marinara sauce, and mozzarella cheese. Repeat the layers, finishing with a generous amount of cheese on top.
• Bake for 20-25 minutes until the cheese is melted and bubbly. Sprinkle Parmesan cheese over the top before serving.

This keto eggplant parmesan with ground beef is a rich and satisfying meal that will become a regular in your meal rotation. The hearty ground beef pairs perfectly with the eggplant, while the marinara sauce and melted cheese bring all the flavors together. Whether you serve it with a side salad or on its own, this dish is sure to please. The bold flavors and filling ingredients make it a standout option for anyone following a keto lifestyle.

Keto Eggplant Parmesan with Chicken

This keto eggplant parmesan with chicken is a deliciously lighter version of the traditional dish. Instead of relying on layers of eggplant alone, this recipe incorporates chicken for added protein and richness. The result is a satisfying, low-carb meal that still captures all the deliciousness of eggplant parmesan.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• 2 boneless, skinless chicken breasts, sliced thin
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Olive oil for frying
• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Season the chicken breasts with garlic powder, basil, oregano, salt, and pepper. In a skillet, heat olive oil over medium heat and cook the chicken until golden brown and fully cooked, about 5-6 minutes per side. Set aside.
• In the same skillet, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
• In a large baking dish, layer the cooked chicken, eggplant, marinara sauce, and mozzarella cheese. Repeat the layers and top with Parmesan cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.

This keto eggplant parmesan with chicken is a great way to enjoy the flavors of the classic dish with added protein from the chicken. The tender chicken and eggplant pair beautifully, while the melted cheese ties everything together. This recipe is a must-try for anyone looking to switch up their keto meals while still enjoying the comforting flavors they love. The combination of protein and veggies makes it a well-rounded dish that satisfies on every level.

Keto Eggplant Parmesan Bites

Keto eggplant parmesan bites are the perfect bite-sized snacks or appetizers. These crispy, cheesy treats pack all the flavor of traditional eggplant parmesan but in a convenient, finger-food form. Whether served at a party or as a snack during the week, these eggplant parmesan bites are guaranteed to be a hit.

Ingredients

• 2 medium eggplants, cut into bite-sized cubes
• 1 cup almond flour
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 ½ cups shredded mozzarella cheese
• 1 cup marinara sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, and oregano. Dip each eggplant cube into the beaten eggs, then coat with the almond flour mixture.
• Place the coated eggplant cubes on the baking sheet and bake for 20-25 minutes until crispy and golden.
• Once baked, top each cube with a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Return to the oven for 5 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto eggplant parmesan bites are a fun, low-carb snack that everyone will enjoy. They offer all the classic flavors of eggplant parmesan in a smaller, more portable format. Whether served as a side dish or a snack for guests, these bites are sure to be the star of the show. The crispy exterior and gooey, cheesy center create the perfect balance, making these bites a crowd-pleasing favorite for keto dieters.

Keto Eggplant Parmesan Casserole

A keto eggplant parmesan casserole brings all the classic flavors of eggplant parmesan into one easy-to-make, one-dish meal. Layered with tender eggplant, marinara sauce, and a blend of cheeses, this casserole is the ultimate comfort food that will keep you satisfied without the carbs.

Ingredients

• 3 large eggplants, sliced into rounds
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Preheat the oven to 375°F and grease a large baking dish with olive oil.
• In a skillet, sauté the eggplant slices until tender and golden brown, about 3-4 minutes per side.
• In a bowl, mix together ricotta cheese, garlic powder, basil, salt, and pepper.
• Layer the sautéed eggplant in the baking dish, followed by spoonfuls of ricotta mixture, marinara sauce, and mozzarella cheese. Repeat the layers until all ingredients are used.
• Finish with a topping of Parmesan cheese.
• Bake for 25-30 minutes, or until the cheese is melted and golden brown.
• Garnish with fresh parsley before serving.

This keto eggplant parmesan casserole is a fantastic, family-friendly dish that offers the comforting flavors of eggplant parmesan in a simple and easy-to-prepare format. The combination of creamy ricotta, rich mozzarella, and tangy marinara sauce creates a satisfying casserole that is perfect for feeding a crowd. It’s a great way to enjoy a low-carb meal without sacrificing taste or heartiness.

Keto Eggplant Parmesan with Bacon

Keto eggplant parmesan with bacon brings a smoky, savory twist to the traditional dish. The crispy bacon adds depth of flavor to the rich marinara sauce and melted cheese, making for a truly indulgent low-carb meal. This variation of the classic is perfect for those who want something a bit different while still keeping their meal keto-friendly.

Ingredients

• 2 large eggplants, sliced into rounds
• 6 slices bacon, chopped
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a skillet, cook the chopped bacon until crispy, about 5-7 minutes. Remove and set aside, leaving some bacon fat in the pan.
• Fry the eggplant slices in the bacon fat until golden brown, about 3-4 minutes per side.
• In a large baking dish, layer the fried eggplant, marinara sauce, mozzarella cheese, and crispy bacon. Repeat the layers, finishing with a topping of Parmesan cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto eggplant parmesan with bacon adds a deliciously smoky flavor to the dish, making it a perfect choice for bacon lovers. The crispy bacon adds texture and richness that perfectly complements the tender eggplant and gooey cheese. This twist on the classic dish brings a whole new layer of flavor, making it a perfect keto meal that will keep you coming back for more.

Keto Eggplant Parmesan with Pesto

This keto eggplant parmesan with pesto offers a fresh and flavorful twist on the classic dish. The addition of basil pesto adds an aromatic depth of flavor that complements the eggplant and cheese beautifully. It’s a perfect way to enjoy the flavors of eggplant parmesan while keeping things exciting and keto-friendly.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• 2 cups marinara sauce (sugar-free)
• 1 cup pesto sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
• In a large baking dish, layer the fried eggplant with marinara sauce, pesto sauce, mozzarella cheese, and Parmesan cheese.
• Repeat the layers until all ingredients are used.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant parmesan with pesto is an exciting variation of the classic dish, offering a fresh, herbaceous flavor that perfectly complements the eggplant and cheese. The combination of marinara and pesto creates a delightful balance, while the melted cheese adds richness and creaminess. This dish is perfect for those looking for a new take on eggplant parmesan while staying true to their keto diet.

Note: More recipes are coming soon!