With this recipe, you can be guilt free, it fits in under a 20 carb keto diet, it’s perfect for a low calorie lunch/dinner, and it’s absolutely delicious! You can even go so far as to make it vegan with the cheese from #followyourheart and their vegan mozzarella. It tastes very close to normal fresh mozz too, it just doesn’t melt the same.

Another option is to go gluten free or not on the panko, we prefer gluten free because it gives the extra crunch!

Missy’s secret to NOT SOGGY eggplant parm is to bake it deconstructed. The second you stack and bake it causes the breadcrumb to absorb moisture and turns mushy. If you love a fresh and crunchy baked eggplant similar to a properly prepared chicken Parmesan, this is how you want to prepare it!


  • 2 Eggplants
  • 2 eggs
  • Kokkoman (gluten free) panko bread crumb
  • Almond flour
  • Follow your heart Mozzerella or fresh mozzarella (pre-sliced)
  • 1 silver palate tomato basil sauce