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+ servings
Low-carb eggplant parmesan casserole

Low-Carb Eggplant Parmesan "Pizza" Casserole

Also known as The "I Really Want Pizza Dammit" Casserole.

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Yield 6 people
Calories 271 kcal
Author Erika Kerekes


  • 2 pounds eggplant look for thinner ones, if possible
  • 2 cups tomato sauce look for one with no added sugar, or make your own
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 2 cups mozzarella cheese shredded


  1. Heat oven to 375 degrees F. Line two baking sheets with parchment paper or foil, then spray with nonstick cooking spray.

  2. Slice the eggplants into 1/2-inch rounds (don't peel them).  Lay the eggplant slices on the prepared baking sheets.  Bake the eggplant slices for 30 minutes, until they are somewhat dried out and starting to look leathery.  Remove the baking sheets from the oven and let cool 30 minutes.  Leave oven on.

  3. While the eggplant is baking, mix together the almond flour, Parmesan cheese, garlic powder, salt, and Italian seasoning in a small bowl.

  4. Assemble the casserole:  Lightly oil a medium size casserole dish.  Pour a few spoonfuls of tomato sauce in the bottom and spread it around.  Lay down a layer of eggplant slices.  Sprinkle over about 1/4 of the almond flour mixture, then some mozzarella.  Drizzle some more of the sauce on top.  Continue to layer the ingredients until all are used, ending with mozzarella and a drizzle of tomato sauce.

  5. Bake the casserole for about 45 minutes, until the sauce is bubbling and the cheese is melted and golden brown in places on top.  Serve hot.