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Low Carb Eggplant Parmesan

This low carb version of the Italian classic dish is loaded with fantastic flavors!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 309kcal
Author Georgina from


For the "breaded" eggplant

  • 1 medium eggplant sliced
  • ¼ cup almond flour
  • ¼ cup flaxseed meal
  • ¼ cup grated Parmesan
  • salt and pepper
  • 1 egg beaten

For the sauce

  • 15 oz canned tomato sauce
  • 1 tbs Italian seasoning
  • 1 cup shredded Italian blend cheese
  • ¼ cup grated Parmesan
  • ¼ cup basil leaves shredded, to garnish


  • Preheat the oven to 400F.
  • Make the coating by combining almond flour, flaxseed meal, grated Parmesan, salt and pepper.
  • Dip each slice of eggplant into the beaten egg, then the coating mixture.
  • Heat a non-stick skillet and fry the coated eggplant slices for about 3-5 minutes on each side, or until the coating turns golden brown.
  • While the eggplant is frying, mix the tomato sauce with Italian seasoning. Spread ½ cup of the sauce over the base of a baking dish.
  • Add a layer of cooked eggplant, then cover it another ½ cup of the sauce, and ½ cup of shredded cheese.
  • Add the second layer of eggplant, and pour over the remaining sauce. Add another ½ cup of shredded cheese, then finish with some grated Parmesan.
  • Roast for 12-15 minutes, or until the sauce is bubbling and the cheese on the top has melted and turned golden brown.
  • Garnish the Eggplant Parmesan with chopped fresh basil leaves, and serve.


9g net carbs per serving (quarter of the whole recipe)


Calories: 309kcal | Carbohydrates: 18g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 822mg | Potassium: 723mg | Fiber: 9g | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 10.2mg | Calcium: 288mg | Iron: 3mg