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Keto Baked Taco Eggplant Parmesan

Combining the flavors of tacos with the classic eggplant parmesan!!!

Will you try this?

Keto Baked Taco Eggplant Parmesan
Keto Baked Taco Eggplant Parmesan


For the Eggplant:

  • 1 medium eggplant, sliced into 1/2-inch rounds

  • Salt

  • Almond flour (for breading)

  • Parmesan (for breading)

  • 2 large eggs, beaten

  • Olive oil (for brushing)

  • For the Taco Seasoning:

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

For Assembly:

  • Low-carb marinara sauce

  • Shredded cheddar cheese

  • Diced tomatoes

  • Chopped red onion

  • Sliced black olives

  • Fresh Basil for garnish


Prepare the Eggplant:

  1. Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let them sit for about 20 minutes, then pat dry with another paper towel.

  2. Preheat your oven to 375°F (190°C).

Breading the Eggplant:

  1. In a shallow dish, mix the almond flour, parmesan and with half of the taco seasoning.

  2. Dip each eggplant slice into the beaten eggs, letting any excess drip off, then coat both sides with the almond flour mixture. Press gently to adhere the coating.

  3. Place the breaded eggplant slices on a baking sheet lined with parchment paper.

  4. Lightly brush both sides of the coated eggplant slices with olive oil.

Baking the Eggplant:

  1. Bake the eggplant slices in the preheated oven for about 15-20 minutes, or until they are golden and crispy. Flip them halfway through the baking time for even cooking.

  2. Remove the eggplant slices from the oven and keep the oven on.

Assembling the Dish:

  1. In a baking dish, spread a thin layer of low-carb marinara sauce.

  2. Place a layer of the baked eggplant slices over the sauce.

  3. Sprinkle a layer of shredded cheddar cheese over the eggplant slices.

  4. Top with diced tomatoes, chopped red onion, and sliced black olives.

Adding Taco Flavors:

  1. In a small bowl, mix the remaining half of the taco seasoning with a bit of olive oil to create a paste.

  2. Drizzle or brush the taco seasoning paste over the vegetable toppings on the eggplant slices.

Final Baking:

  1. Place the assembled dish back into the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly, and the whole dish is heated through.


  1. Once out of the oven, let the dish cool slightly before serving.

  2. Garnish with chopped fresh cilantro for added flavor and freshness.

Enjoy your delicious and creative Keto Baked Taco Eggplant Parmesan for a flavorful and satisfying dinner!


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