This Low Carb Crispy Eggplant Parmesan is a tasty twist on a classic dish. With crispy eggplant slices topped with melty cheese and a zesty tomato sauce, it’s sure to please!
If you think eggplant is boring, just wait until you try this! I love how crunchy it gets on the outside while staying soft inside—perfect for a cozy dinner. Yum!
Key Ingredients & Substitutions
Eggplant: This is the star of the dish! Choose a firm, medium-sized eggplant. If eggplant isn’t your favorite, zucchini can also work well for a similar texture and taste.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you need a dairy-free option, try nutritional yeast for a cheesy flavor, or use a vegan cheese alternative.
Almond Flour: I love using almond flour because it’s low carb and has a nice texture. If you’re allergic to nuts, crushed pork rinds are an excellent substitute—they’re also low carb!
Marinara Sauce: Look for a sugar-free sauce to keep the carb count low. Homemade sauce is also a great option if you have the time. You can add herbs for an extra kick!
How Do I Get My Eggplant Extra Crispy?
To achieve perfect crispy eggplant, salting is key. The salt draws out moisture and bitterness, making the eggplant slices tender and flavorful. Here’s how to do it right:
- After slicing, let the salted eggplant sit for 20-30 minutes. Then, rinse and pat dry thoroughly to remove excess salt and moisture.
- The oil should be hot enough for frying, so it bubbles gently when you add the eggplant. This helps achieve that crunchy texture.
- Fry in batches to avoid crowding the pan. This ensures even cooking and crispiness on all sides!
Don’t forget to drain the fried slices on paper towels, which also helps keep them crispy by removing excess oil.
Low Carb Crispy Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 large eggs
For the Breading:
- 1 cup grated Parmesan cheese
- 1 cup almond flour or crushed pork rinds (for low carb breading)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
For Frying and Serving:
- Olive oil or avocado oil, for frying
- 1 cup low-carb marinara sauce or sugar-free tomato sauce
- Fresh basil leaves, thinly sliced (for garnish)
- Extra Parmesan cheese, for topping
- Optional: mixed greens or arugula salad for serving
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation and about 15-20 minutes for cooking, making the total time around 35-40 minutes. It’s a quick and delicious option for a weekday dinner!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by slicing the eggplant into 1/4-inch thick rounds. Spread the slices on a paper towel and sprinkle both sides with salt. Allow them to sit for 20-30 minutes. This helps draw out moisture and bitterness. After that, pat the eggplant dry with paper towels.
2. Prepare the Breading Stations:
In a shallow bowl, beat the eggs until they’re well mixed. In another shallow bowl, combine the grated Parmesan cheese, almond flour (or crushed pork rinds), garlic powder, dried Italian herbs, salt, and pepper. Mix everything well until combined.
3. Heat the Oil:
In a large skillet, heat a generous amount of oil over medium heat. You’ll want enough oil to cover the bottom of the pan to fry the eggplant properly.
4. Bread the Eggplant:
Take each eggplant slice and dip it into the beaten eggs, letting any excess egg drip off. Next, coat the slice in the Parmesan and almond flour mixture, pressing gently to make sure the coating adheres well.
5. Fry the Eggplant:
Carefully place the breaded eggplant slices into the hot oil. Fry for about 3-4 minutes on each side or until they turn golden brown and crispy. Fry in batches if necessary to prevent overcrowding the pan.
6. Drain and Serve:
Once cooked, drain the crispy eggplant slices on a plate lined with paper towels to get rid of excess oil. Arrange the eggplant on a serving plate, spoon some warm low-carb marinara sauce on the side or on top, and generously grate extra Parmesan cheese over everything.
7. Garnish and Enjoy:
Sprinkle with fresh basil leaves for a burst of flavor. Serve immediately with a side salad or greens for a delicious, satisfying low-carb meal!
Enjoy your crispy, cheesy, and flavorful Low Carb Crispy Eggplant Parmesan!
Can I Use Other Types of Cheese?
Absolutely! While Parmesan is traditional for this dish, you can also use mozzarella for a gooey texture or a mix of cheeses for added flavor. Just be mindful of the carb count if you’re keeping it low-carb!
How Can I Make This Vegan?
To make this recipe vegan, substitute the eggs with a mixture of ground flaxseed with water or a commercial egg replacer. Use nutritional yeast instead of Parmesan cheese, and choose a vegan low-carb breading option.
Can I Bake Instead of Frying?
Yes! To bake, preheat your oven to 425°F (220°C). Arrange the breaded eggplant slices on a parchment-lined baking sheet and lightly spray them with cooking oil. Bake for about 20-25 minutes, flipping halfway through until they are golden and crispy.
How Do I Store Leftovers?
Store any leftover eggplant in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness, or use an air fryer for a quick reheating option.