Low Carb Eggplant Parmesan

I found many recipes online for eggplant parmesan, but none of them were exactly what I was looking for. They either left the eggplant soggy or added too many carbs.

After playing around with several different varieties, I have one I think you’ll really enjoy! It really makes the fall evening’s sing with memories of eggplant parmesan. It is everything I remembered of the dish and more because I know it’s made from quality ingredients and not negatively impacting my blood glucose. It’s a win for everyone!


  • Wash your eggplant, if you prefer to peel the skin off, go for it, I like mine with the skin on. 
  • Slice the eggplant and place in a colander with quality salt on both sides (this releases the bitterness of the eggplant) – let it sit for about an hour.
  • Using a paper towel or cloth – dab the moisture off of the eggplant when finished.
  • Heat oil in a frying pan on medium heat.
  • This is where you have options – if you don’t mind a very oily dish, go ahead and fry the eggplant in the oil without dredging in the egg and omit the egg altogether. 
    • If you like it more crispy and traditional you’ll want to use the flour or pork rinds, or you may like just the egg. 
    • I personally like the texture, so I dip the eggplant in egg and fry it. You could also dredge in egg, then either almond flour or pork rinds and then fry. 
  • Fry until you get a good color on the eggplant (a few minutes each side).
  • Meanwhile, place a layer of marinara sauce into a baking dish (you can use a 9X9 or multiple smaller ones).
  • Once you have some eggplant fried up, layer eggplant, then cheese, then marinara, eggplant and cheese until you’re all done.
  • Make sure you top with cheese and place in the oven at 400 degrees, uncovered until the cheese is bubbly and melted (20 minutes). 
  • Enjoy.

Recipe Credit

My name is Abigail @grassfedketokrave on Instagram, I am a mother, a wife and a passionate cook, I love great food and am a big supporter of high-quality food. I decided to live a low carb lifestyle about a year and a half ago. My doctor said my fasting glucose was too high and that I should try some medication. I decided I didn’t want to be on medication and scoured the internet for anything that could help. I discovered the Ketogenic lifestyle and have been living it ever since, it’s what works for me. I have found any way I can to still enjoy the dishes I love without any negative impact on my blood sugar. As you can imagine, this is easier said than done.