Keto vegetarian eggplant parmesan 4
3.34 from 3 votes

Keto Vegetarian Eggplant Parmesan

This delicious vegetarian dish will have you forgetting about meat in no time. On a base of crispy but soft eggplant discs, the classic combination of cheese and tomato shines.

Serve with fresh basil or parsley sprinkled on top. 

The carb count excludes half of the almond flour, as you don't eat it all. 

Servings 2
Calories 470 kcal


  • 1 eggplant
  • 1 egg



  • 4 tablespoons passata or marinara sauce
  • 1 cup grated tasty cheese or mozzarella


  1. Preheat the oven to 200C / 392F and line a large baking dish with baking paper.

  2. Peel the eggplant and cut into 4 x 2cm thick slices. 

  3. Whisk the egg in a shallow bowl. In a separate bowl, whisk together the crumb ingredients, breaking up any lumps. 

  4. Dip each piece of eggplant in the egg mixture then coat in the crumbs. Place in the baking dish. 

  5. Bake for 20 minutes, flip and bake for a further 20 minutes until golden. 

  6. Top with passata and cheese and bake for a further 3 - 5 minutes or until the cheese is melted.

Nutrition Facts
Keto Vegetarian Eggplant Parmesan
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 152mg51%
Sodium 1751mg76%
Potassium 794mg23%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 10g11%
Protein 27g54%
Vitamin A 1010IU20%
Vitamin C 8.4mg10%
Calcium 636mg64%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.