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This keto Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!

Baked eggplant Parmesan
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Here’s one of the ultimate Italian comfort foods, done easier and healthier: Keto Eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s keto eggplant Parmesan and the book!

Also try: our Classic Eggplant Parmesan or Vegan Eggplant Parmesan!

The secret to keto eggplant Parmesan

This keto eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:

  • Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
  • Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Baked eggplant Parmesan

Choosing eggplant: long and thin is preferred!

Another tip for making keto eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.

Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!

How to serve this keto eggplant Parmesan

This gluten free and keto eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:

Baked eggplant Parmesan

Try the casserole variation! (like a lasagna)

Want to turn this keto eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:

  • Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
  • Layer the eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
  • Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.

And that’s it! We know you’ll love Charlotte’s keto eggplant Parmesan as much as we did! Keep reading for more about her book.

One pot keto cooking

About the book: One Pot Keto Cooking

This keto eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!

Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe

This keto eggplant Parmesan recipe is…

Vegetarian, gluten-free, keto, and low carb.

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Baked eggplant Parmesan

Keto Eggplant Parmesan

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


This keto Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!


  • 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ½ cup almond flour
  • 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
  • ¾ teaspoon kosher salt
  • 2 cups jarred marinara sauce
  • 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
  • Fresh basil, to serve


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
  2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
  5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
  6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
  7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.


Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe

*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread ½ cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

More eggplant recipes

We love eggplant around here! If you do too, here are some recipes you also might enjoy:

  • Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
  • Best-Ever Eggplant Meatballs Truly amazing! Makes a surprisingly juicy texture and a delightful Italian style dinner.
  • Classic Ratatouille Simmer a pot of this vegetable stew and dollop with Pistou, the French version of pesto
  • Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
  • Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
  • Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Veronica says:

    Made this for dinner tonight and it turned out great! We used a homemade tomato sauce and served it with egg noodles and some extra tomato sauce. Our first time trying eggplant, and we’d definitely make it again!

  2. Holly says:

    Hi guys! Made this as individual little eggplant parm stacks the first time, and WOW, was it good! My husband couldn’t get enough of it. Now I’d like to utilize the abundance of our garden eggplant by making the casserole. Since it’s just the two of us, do you think I could make it in two 8″ square casserole dishes, and freeze one for later use? If so, should I cook it first, or freeze pre-assembled but uncooked?

    1. Sonja Overhiser says:

      So glad you loved these! All props to Charlotte Smythe the book author :) I think you could definitely try freezing this. I would bake the eggplant and assemble the casserole, but from there you could probably just go ahead and freeze. You could likely bake right from frozen: you’d just need to watch the timing and bake until it’s fully warm and the cheese is melted. I’m not sure if the texture of the almonds would hold up in the freezer, but it would still taste delicious. Let us know how it goes!