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Ketonia

Keto Eggplant Parmesan

Keto Eggplant Parmesan

Keto Eggplant Parmesan

Keto Eggplant Parmesan

Keto Eggplant Parmesan

Geri Terry
This Keto Eggplant Parmesan recipe is a delicious, low-carb version of one of my favorite Italian dishes. This version gives you all the flavor of the original and all the comfort of home cooking with out the carbs.
5 from 3 votes
Prep Time 15 mins
Cook Time 46 mins
Rest Time 1 hr
Total Time 2 hrs 1 min
Course Dinner, Lunch
Cuisine Italian
Servings 8 servings
Calories 615.18

Ingredients
  

  • 1 whole Eggplant
  • 1/2 cup Ketonia Baking Mix
  • 2 eggs
  • 2 cups pork Panko
  • 1 tsp garlic salt
  • 1 tsp italian herb seasoning
  • 2 tbsp parmesan divided
  • 3 cups mozzarella freshly grated
  • 2 1/2 cups Rao's sauce
  • oil for frying
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Instructions
 

  • Using a potato peeler, peel the purple part off of the egg plant. Cut off the stem and the base of the eggplant. Slice the eggplant longways making 1/2 inch thick pieces. Place the slices of eggplant on a baking sheet lined with paper towels. Lay another layer of paper towels on top of the slices. Place another baking sheet ontop of the eggplant and set someting heavy on top. Let the slices be pressed for 1 hour to remove excess moisture.
  • Remove the baking sheet from on top of the eggplant and use a dry paper towel to pat off the rest of the moisture. Place the ketonia mix on a large plate. Whisk the eggs into a large bowl. Mix together the pork panko, garlic salt, italian herb, and parmesan in a seperate bowl.
  • Cover a slice of eggplant in Ketonia mix then tranfer into the whisked egg. Cover completely and then cover in seasoned Panko. Place on a baking sheet lined. Repeat with the remaining eggplant.
  • Preheat 1/4 inch of oil in a frying pan to 375*. Place the breaded eggplant into the preheated oil and cook each side for about 3 minutes or until golden brown. Remove from the oil and place on a cooling rack to dry.
  • Preheat oven to 375*. Cover the bottom of a baking dish with 1/4 of the sauce. Layer on a few fried eggplant slices and cover in a handful of cheese. Repeat this order until out of eggplant. Top with remaining mozzarella and parmesan. Bake in preheated oven for 40 minutes. Let cool for 25 minutes before cutting. Cut into 8 pieces and enjoy!
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Notes

Nutrition Facts
Keto Eggplant Parmesan
Serving Size
 
1 slice
Amount per Serving
Calories
615.18
% Daily Value*
Fat
 
41.87
g
64
%
Sodium
 
1218.36
mg
53
%
Carbohydrates
 
8
g
3
%
Fiber
 
3.33
g
14
%
Sugar
 
3.95
g
4
%
Protein
 
47.6
g
95
%
Iron
 
1.3
mg
7
%
Net Carbs
 
5
G
* Percent Daily Values are based on a 2000 calorie diet.
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Keyword eggplant, garlic salt, keto diet, keto dinner, keto eggplant parmesan, keto foods, keto fried mozzarella, Keto Lasagna, keto recipe, parmesan, pork panko, raos sauce

This Keto Eggplant Parmesan is a keto-friendly recipe.


Aunt Ger is our head Chef behind Ketonia, responsible for creating the delicious Ketonia products you know and love. 

As a veteran french pastry chef, Geri strives to create delicious and keto-friendly recipes that are so good you won’t believe they’re low carb. Her passion for authentic food stems from her deep belief that you should love everything you eat. For Geri, Keto foods are no exception. From day one, Ketonia has had a commitment to creating the absolute best tasting and best for you keto food. So get your forks ready as mother-son team Geri and John take you on a keto culinary journey like you’ve never been on before!

Have something you’d like to see? Please send us a message. We’d love to take a shot at it! From drinks to desserts and everything in between, we love making the keto impossible, possible. 

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