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Home » Recipes » Keto

Keto Eggplant Parmesan Pork Rinds

Published: Aug 20, 2020 · Modified: Dec 22, 2022 by Maxine Dubois · This post may contain affiliate links 2 Comments

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This Keto Eggplant Parmesan Pork Rinds dish is made with eggplants, parmesan cheese, pork rinds, mozzarella and baked to perfection.

This Keto Eggplant Parmesan Pork Rinds dish is made with eggplants, parmesan cheese, pork rinds, mozzarella and baked to perfection.

This is an easy keto and vegetarian recipe that makes you forget you are even eating a vegetable. You can definitely make your own marinara sauce, but I decided to wing this recipe and just use a jar of Marinara sauce in the pantry!

If you love this recipe, feel free to make my Pesto Tuna Pasta and my Paprika Parmesan Chicken.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Keto Eggplant Parmesan Pork Rinds
  • Food safety

Ingredients

  • Eggplant
  • Parmesan Cheese
  • Mozzarella
  • Pork rinds
  • Marinara
  • Basil

See recipe card for quantities.

Instructions

Preheat the oven to 425 F. Rub olive oil all over each eggplant slice. 

To assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baking dish. Arrange eggplants on top and then sprinkle parmesan cheese. Spoon over another ¾ cup of sauce on the top and arrange another round of eggplant slices on top. Add the rest of the sauce on top of the eggplant. Add slices of mozzarella on the top and more parmesan.

Bake on the lower rack, uncovered, until the sauce bubbles and the top if golden, about 20-25 minutes. Let it cool for another 15 minutes to give it time to set and then chop and sprinkle the basil on top. 

Hint: Make sure not to cover when baking or the cheese won't brown.

This Keto Eggplant Parmesan Pork Rinds dish is made with eggplants, parmesan cheese, pork rinds, mozzarella and baked to perfection.

Substitutions

Eggplant: Eggplant is pretty essential for this, but I have seen people use zucchini or squash and make a parm with them.

Parmesan: I love using parmesan for this recipe, although asiago or pecorino romano works as well.

Mozzarella: This mozzarella is a perfect cheese to melt and create a delicious dish. You should use shredded mozzarella, but I prefer using the fresh mozzarella ball for a great melting experience.

Marinara: You can use any tomato sauce honestly for this recipe. I use the traditional marinara sauce, but you could use basil infused or vodka sauce.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
  • Deluxe - Serve this on a hero or roll!
  • Kid friendly - This is such a kid friendly recipe, I promise they will love it.

Check out this SERRANO SALAMI HONEY PIZZA for another great recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

This Eggplant Parmesan Keto dish is made with eggplants, parmesan cheese, mozzarella and baked to perfection.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure not to cover when baking.

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Keto Eggplant Parmesan Pork Rinds


★★★★★

5 from 1 reviews

  • Author: Maxine Dubois
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This Keto Eggplant Parmesan Pork Rinds dish is made with eggplants, parmesan cheese, mozzarella, red pepper flakes and olive oil. 


Ingredients

Scale
  • 2 medium sized eggplants, sliced vertically
  • ¾ cup of parmesan cheese, shredded
  • ½ cup crushed pork rinds
  • 1 fresh mozzarella , sliced
  • 1 jar of Marinara sauce (I love Raos)
  • 6 pieces of basil

Instructions

  1. Preheat the oven to 425 F. Rub olive oil all over each eggplant slice. 
  2. To assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baking dish. Arrange eggplants on top and then sprinkle parmesan cheese and pork rinds. Spoon over another ¾ cup of sauce on the top and arrange another round of eggplant slices on top. Add the rest of the sauce on top of the eggplant. Add slices of mozzarella on the top and more parmesan.
  3. Bake on the lower rack, uncovered, until the sauce bubbles and the top if golden, about 20-25 minutes. Let it cool for another 15 minutes to give it time to set and then chop and sprinkle the basil on top. 

Notes

  • Finish the assembly with the fresh mozzarella on top
  • Do not cover in the oven
  • It is necessary to let the dish cool before serving
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 504
  • Sugar: 11.6 g
  • Sodium: 1471 mg
  • Fat: 32.8 g
  • Saturated Fat: 12.2 g
  • Fiber: 11.2 g
  • Protein: 23.4 g
  • Cholesterol: 57 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Keto

  • Spicy Crab Mexican Recipe
  • Mexican Rabbit Recipe
  • Pork in Peanut Sauce (Encacahuatado)
  • Avocado Lettuce Wraps with Walnut Salad Dressing

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Annie Summerland

    March 27, 2022 at 2:40 pm

    Best keto and vegetarian recipe I have ever made!

    ★★★★★

    Reply
    • Maxine Dubois

      March 27, 2022 at 2:46 pm

      So easy, quick and yummy! Glad you loved it.

      Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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