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Eggplant Parmesan Stacks

Dive into the rich and satisfying layers of our Eggplant Parmesan Stacks, a delectable twist on the classic Italian dish. Perfectly breaded eggplant slices are layered with a robust homemade marinara sauce, melted mozzarella, and a sprinkle of Parmesan, creating a mouth-watering keto-friendly meal that doesn't skimp on flavor.
Course Dinner
Cuisine Italian
Keyword Eggplant Parmesan Stacks, Keto Dinner, Low Carb Eggplant Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Shallow dishes (for breading)
  • Large skillet
  • Spatula

Ingredients

  • 2 medium eggplants, sliced into 1/2 inch rounds (approx. 907g or 2 lbs)
  • 2 cups shredded mozzarella cheese (approx. 226g or 8 oz)
  • ½ cup grated Parmesan cheese (approx. 55g or 2 oz)
  • 1 cup almond flour (approx. 96g or 3.4 oz)
  • 2 large eggs
  • 1 cup homemade marinara sauce (low-carb, sugar-free, approx. 240ml)
  • ¼ cup olive oil (for frying, approx. 60ml)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a shallow dish, combine almond flour, garlic powder, Italian seasoning, salt, and pepper.
  • In a separate dish, beat the eggs until well mixed.
  • Dip each eggplant slice into the egg, then coat with the almond flour mixture, shaking off excess.
  • Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer them to the prepared baking sheet.
  • On each eggplant slice, spread a spoonful of marinara sauce, then sprinkle with mozzarella cheese.
  • Place another eggplant slice on top, followed by more marinara and mozzarella. Repeat the process to make double-layered stacks.
  • Top each stack with a final sprinkle of Parmesan cheese.
  • Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden.
  • Serve hot, garnished with fresh basil leaves or extra Parmesan if desired.

Notes

To ensure this recipe remains keto-friendly, select a marinara sauce with no added sugars and low net carbs.
Eggplant slices can be salted and left to sit for 10 minutes prior to breading to remove excess moisture.
The eggplant stacks can be assembled ahead of time and baked just before serving for a convenient meal prep option.

Nutrition

Calories: 350kcal | Carbohydrates: 14g | Protein: 18g | Fat: 27g | Fiber: 5g | Net Carbs: 9g