Keto-friendly Vegetarian Eggplant Parmesan Print

This low-carb eggplant parmesan dish packs a ton of flavor, but still fits a healthier way of eating.

Keto friendly Vegetarian Eggplant Parmesan 1
Prep Time:1 hour 15 minutes
  • 1 large eggplant, skinned and cut into 1/4 slices
  • 6 ounces Minerva Dairy Garlic Herb Butter, melted
  • 1 tablespoon sea salt, divided
  • 2 cups flax chia blend
  • 4 eggs, beaten
  • 2 cups low-carb marinara sauce
  • 1 large spaghetti squash, split in half and cleaned
  • 4 slices Minerva Dairy Farmers Butter Cheese
  • 1 tablespoon black pepper, divided
  • 1/4 cup grated parmesan
  • 1 teaspoon granulated garlic
  • Preheat oven to 400F.
  • Season spaghetti squash with half of the sea salt and black pepper.
  • Spoon melted butter over spaghetti squash and bake for one hour.
  • In the last 20 minutes, mix the chia flax blend with Parmesan, granulated garlic and the remaining sea salt and black pepper.
  • Dredge each slice of eggplant in the egg and then the flax chia mixture - over completely.
  • Place on baking rack over a cookie sheet and bake for 25 minutes. In the last 5 minutes of baking, spoon 1  tablespoon of marinara over each eggplant slice and top with slices of cheese.
  • Remove the spaghetti squash and (using a fork) separate from skin and fluff in a bowl - let cool.
  • To assemble, divide the spaghetti squash onto 4 plates, divide the remaining marinara over squash and then top with eggplant. 
  • Serve Immediately.

Creative Tip: By letting the spaghetti squash cool, it won't get watered down and mushy when sauced.