Affordable and versatile, eggplant is a great low carb Summer vegetable. When in season we eat it as a crispy snack, a low carb dip, and as a meat substitute. It’s especially great in Italian dishes like eggplant lasagna or this keto eggplant Parmesan recipe. While chicken Parmesan is the standard, eggplant?s somewhat meaty texture makes it a great stand-in.

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Who doesn’t like stacks of crispy eggplant coated in keto breading, topped with Marinara, fresh Mozzarella cheese, basil, and Parmesan" My family loves it!

To Salt or Not To Salt"

Although I found it unnecessary to salt the sliced eggplant in my keto eggplant lasagna recipe, I did salt the eggplant for this recipe. The difference being that the eggplant slices in the lasagna recipe are layered with wet ingredients and baked together. They are supposed to be soft like a noodle.
I prefer crispy eggplant for low carb eggplant Parmesan. To achieve maximum crisp salt the eggplant to draw-out excess moisture. Then, wipe the slices dry with a paper towel. Follow standard breading procedure to coat the eggplant and bake the rounds in the oven. Of course, what you use for your keto bread crumbs is important, too.

NOTE: You can also pan fry the eggplant rounds and transfer to a wire rack. While it takes more time, the eggplant is super crispy and more flavorful.

What?s the best low carb keto breading o...