keto Eggplant Parm Skillet⁠


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  • 1 medium eggplant, sliced into rounds
  • 1/2 cup almond flour
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil, for garnish (optional)


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a shallow bowl, combine the almond flour, dried basil, oregano, garlic powder, salt, and pepper.
  3. Place the beaten eggs in another shallow bowl.
  4. Dip each eggplant slice in the beaten eggs, then in the almond flour mixture, pressing the mixture onto both sides of the eggplant.
  5. Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
  6. In a large oven-safe skillet over medium heat, warm the marinara sauce.
  7. Layer half of the eggplant slices in the skillet, then half of the mozzarella cheese, followed by the remaining eggplant slices and the remaining mozzarella cheese.
  8. Sprinkle the Parmesan cheese on top.
  9. Transfer the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes.
  11. Garnish with fresh basil, if desired.

Nutrition Facts (per serving, based on 6 servings):

  • Total Calories: 393
  • Total Fat: 29 g
  • Saturated Fat: 9 g
  • Cholesterol: 138 mg
  • Sodium: 918 mg
  • Total Carbohydrates: 17 g
  • Dietary Fiber: 5 g
  • Total Sugars: 8 g
  • Protein: 21 g
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