Keto Eggplant Parmesan Stacks with Almond Flour

Why You’ll Love This Recipe

• Classic comfort, made keto-friendly with a crisp almond–Parmesan “breaded” coating.
• Layered stacks bake up melty, saucy, and golden without frying.
• Uses no-sugar-added marinara and low-moisture mozzarella for satisfying flavor and perfect cheese pull.
• Easy weeknight technique with make-ahead options and air fryer variation.

Grocery List

• Produce: 1 large globe eggplant, fresh basil
• Dairy: Eggs, shredded low-moisture mozzarella, grated Parmesan, heavy cream (optional)
• Pantry: Blanched almond flour, no-sugar-added marinara, olive oil, avocado oil spray, Italian seasoning, garlic powder, onion powder, red pepper flakes, kosher salt, black pepper

Full Ingredients

Eggplant

• 1 large globe eggplant (about 1.5 lb), cut into 12 rounds, 1/2 inch thick
• 2 teaspoons kosher salt (for salting the eggplant)

Keto “Breading” and Baking

• 1 cup blanched almond flour
• 1/2 cup finely grated Parmesan cheese
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes (optional)
• 2 large eggs
• 1 tablespoon heavy cream (or water)
• 2 tablespoons extra-virgin olive oil, divided
• Avocado oil spray (or more olive oil) for misting

For Stacking and Finishing

• 1 cup no-sugar-added marinara sauce
• 8 ounces shredded low-moisture mozzarella cheese
• 1/4 cup fresh basil leaves, torn, plus extra for garnish
• 2 tablespoons finely grated Parmesan cheese (for topping)

Step-by-Step Instructions

Step 1: Slice and salt the eggplant

Slice the eggplant into 12 even rounds, 1/2 inch thick. Arrange on a wire rack or sheet pan and sprinkle both sides with the kosher salt. Let rest for 20 minutes to draw out excess moisture and mild bitterness. Blot both sides thoroughly with paper towels until the surfaces feel dry.

Step 2: Preheat and prepare your pans

Heat the oven to 425°F (220°C). Line 2 rimmed sheet pans with parchment paper. Drizzle 1 tablespoon olive oil across the parchment (or mist with avocado oil spray) to help crisp the coating.

Step 3: Set up the breading station

In a shallow bowl, combine the almond flour, 1/2 cup Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). In a second bowl, whisk the eggs with the heavy cream (or water) until smooth.

Step 4: Coat the eggplant

Working one slice at a time, dip eggplant in the egg mixture, letting excess drip off. Press firmly into the almond–Parmesan mixture to coat both sides. Place on the prepared pans. Repeat with all slices, spacing them evenly. Lightly mist the tops with avocado oil spray or brush with the remaining 1 tablespoon olive oil.

Step 5: Bake until crisp and golden

Bake for 22–25 minutes, flipping halfway, until the coating is deeply golden and the centers are tender. If your oven runs hot, check at 20 minutes. The coating should look toasted with flecks of Parmesan and feel crisp to the touch.

Step 6: Stack with sauce, cheese, and basil

Reduce oven temperature to 400°F (200°C). Transfer the baked rounds to a small baking dish or parchment-lined sheet pan. Build 4 stacks: layer 1 eggplant round, 1 tablespoon marinara, a generous pinch of mozzarella, and a few basil pieces. Repeat for 3 layers total per stack. Finish each stack with a spoonful of marinara, more mozzarella, and a sprinkle of Parmesan.

Step 7: Bake, broil, and rest

Bake the stacks for 12–15 minutes, until the cheese melts and the sauce bubbles. Switch to broil for 1–2 minutes to brown the tops lightly. Remove and rest 5 minutes so the layers set. Garnish with extra basil and serve warm.

Pro Tips

• Dry thoroughly after salting. Moisture is the enemy of crispness; blot aggressively before breading.
• Use a wire rack on your sheet pan if you have one. Airflow underneath gives you the crispiest coating.
• Low-moisture mozzarella melts beautifully without watering out the sauce; avoid fresh mozzarella here.
• Convection boost: If using a convection oven, drop the temperature by 25°F and check a few minutes early.
• Broil carefully at the end. A short burst adds gorgeous color; watch closely to prevent scorching.

Variations

• Air Fryer: Cook breaded rounds at 375°F (190°C) for 10–12 minutes, flipping halfway. Assemble and return to the air fryer at 350°F (175°C) for 5–7 minutes to melt.
• Spicy Arrabbiata: Use a no-sugar-added spicy marinara and add extra red pepper flakes to the breading.
• Ricotta Layer: For extra richness, add a teaspoon of whole-milk ricotta between layers (still low carb, but adds calories).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10–12 minutes until hot, then broil 1 minute to re-crisp. Make-ahead option: Bake the breaded eggplant rounds up to 2 days in advance; cool completely and refrigerate. Assemble and bake just before serving. To freeze, cool baked rounds, freeze in a single layer, then store up to 2 months; reheat from frozen at 400°F (200°C) for 10–12 minutes before stacking.

Nutrition (per serving)

Approximate values: 520 calories; 37 g fat; 16 g total carbs; 6 g fiber; 10 g net carbs; 30 g protein. Nutrition will vary based on brands (especially marinara and mozzarella) and exact eggplant size.