Harlan Kilstein’s Completely Keto Eggplant Parmesan

Harlan Kilstein’s Completely Keto Eggplant Parmesan

Course: Main Course
Cuisine: Italian
Servings: 12
Calories: 73 kcal


  • 1 Large eggplant
  • 2 Cups No Sugar Added Marinara sauce
  • 6 Ounces shredded mozzarella cheese
  • 1 12 Oz Bag riced cauliflower
  • 1/4 Cup water from cooking cauliflower
  • 3 Oz Full fat plain Greek yogurt
  • 1 Tsp sea salt


  1. Preheat oven to 375
  2. On a piece of parchment paper and butter line Eggplant slices out evenly and sprinkle with salt
  3. Bake for 20 minutes
  4. Remove from oven
  5. Grease a porcelain 9 x 13 inch baking tray with butter
  6. Place half the eggplant slices at the bottom
  7. Top with half of the marinara sauce and set aside
  8. In a pot cook the cauliflower for 5 minutes on low in water
  9. Remove cauliflower and keep 1/4 cup of the liquid
  10. In a blender make a paste of the frozen cauliflower, 1/4 cup of the cooking water, greek yogurt and salt
  11. After the layer of marinara sauce, spread half of the cauliflower paste evenly over and sprinkle half of the mozzarella cheese around, then repeat with placing the eggplant slices and marinara and cauliflower paste again ending with sprinkling the remaining cheese over at the end
  12. Bake for 30-40 minutes until golden

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