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Low Carb Eggplant Parm
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4.60 from 5 votes

Keto Eggplant Parmesan with Pork Panko

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Angela Roberts


  • 2 eggplants
  • salt
  • 4 eggs may use less
  • 2 cups pork panko ORDER HERE
  • 1 cup pecorino romano grated
  • 2 cups tomato sauce recipe here
  • 1 pound mozzarella cheese shredded
  • olive oil coconut oil or avocado oil for frying


  • Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it. I recommend first slicing off the dark skin.
  • Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
  • Beat 2 eggs. Use more as needed.
  • Add salt and pepper into eggs.
  • Mix panko with cheese. I like to use 1/2 cup cheese to 1 cup pork panko, but you can decide for yourself. Keep in mind that pecorino is salty, but I think that adds flavor. You CAN skip the pecorino, if you want to or replace with parmesan.
  • Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels. If you are using a copper chef non-stick pan (I highly recommend for this), you don't need any oil and you will get a very crispy eggplant.
  • Preheat oven to 400 degrees.
  • Put tomato sauce in bottom of baking dish.
  • Layer eggplant with sauce and mozzarella cheese. I like one layer,but you can make several layers.
  • Bake until cheese is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.