About This Recipe
These crispy keto eggplant parm stacks are everything you love about comfort food without the carbs. Almond–Parmesan coated eggplant rounds are oven-baked until golden, layered with sugar-free marinara, and finished with cool, creamy burrata and a bright basil pesto drizzle. It’s breadcrumb-free, gluten-free, and weeknight-friendly with big Italian flavors.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup almond flour
- 1 cup finely grated Parmesan cheese
- 3–4 tbsp olive oil (for coating)
- 1 1/2 cups sugar-free marinara sauce
- 8 oz burrata, torn (or fresh mozzarella)
- 1/3 cup basil pesto (no-sugar-added)
- Kosher salt and freshly ground black pepper
- Optional: fresh basil, red pepper flakes, lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line two sheet pans with parchment and set a wire rack on one for extra crispness.
- Slice eggplant into 1/2-inch rounds. Sprinkle lightly with salt and let sit 15 minutes to draw out moisture; pat dry well.
- In a shallow bowl, mix almond flour and grated Parmesan (1:1). Toss eggplant rounds with olive oil, then press both sides into the almond–Parmesan mixture to coat; shake off excess.
- Arrange coated slices on the rack-lined pan. Bake 18–22 minutes, flipping once, until deep golden and crisp at the edges.
- Spoon a thin layer of sugar-free marinara onto the second sheet pan. Build stacks: marinara, a crisp eggplant round, more marinara, another eggplant round. Repeat to make 6–8 short stacks.
- Return to oven 6–8 minutes to heat through. Broil 1–2 minutes to lightly caramelize the tops (watch closely).
- Transfer stacks to plates. Tear burrata over the hot stacks and spoon basil pesto on top. Garnish with fresh basil and cracked pepper if desired. Serve immediately.
Keto Focus
Almond–Parmesan breading replaces traditional breadcrumbs to keep carbs low, while sugar-free marinara avoids added sugars. Creamy burrata and pesto add satisfying fats for satiety. Each serving delivers just 11g net carbs with plenty of flavor and texture.
Nutrition Facts (per serving)
- Calories: 620
- Protein: 31g
- Fat: 50g
- Total Carbs: 17g
- Fiber: 6g
- Net Carbs: 11g
Tips & Variations
- Air fryer method: Cook coated eggplant at 400°F (205°C) for 10–12 minutes, flipping once, until crisp.
- Cheese swap: Use fresh mozzarella or burrata minis; skip burrata for a lighter macro profile and add extra pesto.
- Add protein: Layer in prosciutto or top with grilled chicken for a higher-protein plate.
- Extra greens: Add sautéed spinach or roasted mushrooms between layers.
- Serve with: Arugula salad, zucchini noodles, or garlicky cauliflower mash.
- Reheating: Warm leftovers on a sheet pan at 375°F (190°C) for 8–10 minutes to re-crisp; avoid microwaving to keep the coating crunchy.