AuthorTeamKetoThis 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.
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.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 323
- % Daily Value *
- Total Fat 27.3g42%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 3.4g14%
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
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.
