Keto Chicken Parmesan with Eggplant Slices

This Keto Chicken Parmesan with Eggplant Slices is a sumptuous twist on the Italian classic, perfectly aligning with your low-carb lifestyle without sacrificing any of the flavors you love. Crispy, golden-brown chicken meets the subtle sweetness of eggplant, all smothered in a rich, savory tomato sauce and melted mozzarella. It's a comforting, satisfying meal that's keto-friendly and sure to please any palate.

Course Dinner

Cuisine Italian

Keyword Eggplant Chicken Parmesan, keto chicken parmesan, Keto Dinner, Low Carb Chicken Parmesan

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 540kcal

Equipment

Baking sheet
Parchment paper
Shallow bowls
Whisk
Skillet
Measuring cups and spoons

Ingredients

4 medium Chicken breasts (about 2 lbs or 900g)
1 large Eggplant (sliced into 1/2 inch or 1.25 cm rounds)
1 cup Almond flour (4.2 oz or 120g)
½ cup Grated Parmesan cheese (1.76 oz or 50g)
1 teaspoon Garlic powder (0.18 oz or 5g)
1 tablespoon Italian seasoning (0.35 oz or 10g)
2 large Eggs
2 tablespoons Olive oil (1 oz or 30ml)
1 cup Marinara sauce, sugar-free (8.45 oz or 250ml)
1 cup Mozzarella cheese, shredded (4 oz or 113g)
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a shallow bowl, combine almond flour, grated Parmesan, garlic powder, and Italian seasoning. Mix well.
In another bowl, whisk the eggs.
Season the chicken breasts with salt and pepper. Dip each chicken breast into the egg mixture, then dredge in the almond flour mixture until well coated.
Place the eggplant slices on the prepared baking sheet and brush them with olive oil. Season with a pinch of salt.
Heat a large skillet over medium heat and add the remaining olive oil. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
Place the browned chicken on top of the eggplant slices. Spoon marinara sauce over each chicken breast, then sprinkle with shredded mozzarella.
Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
If desired, broil for an additional 2-3 minutes for extra browning.
Remove from the oven and let it rest for 5 minutes before serving.

Notes

Ensure the chicken breasts are of even thickness for uniform cooking. The eggplant serves as a nutritious and keto-friendly substitute for the traditional breadcrumb base. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For an extra touch of freshness, garnish with chopped basil or parsley before serving.

Nutrition