Eggplant Cordon Bleu (Keto)

I never knew if Eggplant Cordon Bleu was a real thing growing up or not – but it was something my mom made as an appetizer for parties. I always loved them and ALWAYS requested them when she asked for my opinion of what to make. I would be happy eating these and nothing else the entire party because it was something we only had on special occassions.

My mom, of course, made them with traditional breading and they were laden with carbs. I knew when starting Keto that this would be one of the first recipes I would attempt to recreate and I am so happy that I did.

This recipe serves 4-6 people. Assuming you want the bigger portions (because who wouldn’t?!) they’re 6 net carbs per serving – approx 4 rollups each.

The recipe isn’t difficult, but it is a little time consuming. I cut down a lot of the cooking time by baking these beauties instead of pan frying them.

They key is giving the eggplant time to sweat out any excess water. Eggplants naturally contain a lot of water and if the water isn’t at least partially removed, you’ll end up with a watery mess on your hands instead of perfectly fried cutlets.

Once the eggplant is fully cooked, it’s time to make the magic happen. Layer with swiss cheese, then ham before rolling and securing with a toothpick.

One eggplant will make about 16 cutlets. I like to maximize this recipe and only make the amount of rollups that we plan to eat in a sitting.

I store the extra eggplant cutlets in a tupperware container in the fridge for up to 5 days. When we are ready to eat them, I’ll layer the eggplant with cheese and ham to throw in the oven for 15 minutes.

If I’m headed to work, I’ll pre-roll the ham and cheese in a cutlet and cook it in the toaster oven for a super fresh, delicious meal.

Having pre-made eggplant cutlets make for super easy lunches and snacks. I love knowing that I can have a seemingly super fresh hot meal with minimal work.

Whether you are making these for yourself, your family, or you need an appetizer to bring to a party – these will be a hit every single time.

To make them as the star of your meal, eat them on their own or serve with a side salad.

Totally in love with the recipe? Share your love below by writing a comment and sharing on Pinterest. Be sure to tag @stephs_lifeasawhole on Instagram so I can see your delicious creations!

Eggplant Cordon Bleu (Keto)

Difficulty: med


Cooking time




  • 1 medium eggplant, peeled

  • Salt

  • 5oz original pork rinds

  • 1/2 cup almond flour

  • 1/2 cup grated parmesan

  • 1 Tb Italian Seasoning

  • 3 eggs, beaten

  • 4 Tb Avocado Oil

  • 1/4 lb deli ham, sliced thin

  • 1/4 lb swiss cheese, sliced thin


  • Slice eggplant lengthwise 1/8″-1/4″ in width. Sprinkle each with salt
  • Layer plate with paper towels then sliced eggplant. Top with another plate and additional weight. Place the plate in the fridge for a minimum of 1 hour. This will allow the eggplant to rid itself of excess water.
  • Preheat oven to 400° F and line a baking pan with parchment paper. Lightly brush parchment paper avocado oil until coated.
  • In a food processor or blender, add pork rinds, almond flour, parmesan cheese, and italian seasoning. Pulse until ingredients are well combined and resemble a sand texture.
  • Empty breading mixture onto a plate.
  • Place beated eggs in medium bowl.
  • Dredge each slide of eggplant in egg, then breading before laying on the prepared baking sheet in a single layer. You may need to make a second batch if all of the eggplant doesn’t fit.
  • Drizzle additional avocado oil ontop of the eggplant.
  • Bake eggplant for 15mins, flip, and return to oven for an additional 10 minutes or until they start to turn golden brown.
  • Remove eggplant from the oven and layer with a slice of swiss cheese and ham. Roll up the eggplant and secure with a toothpick.
  • Returned rolled eggplants to the oven for an additional 5-8 minutes or until the cheese is melted.


  • I like to make my cordon bleu as I eat them. If we aren’t planning to eat all of the eggplant for a meal, I’ll set aside the crispy baked eggplant in a tupperware container and start at step 9 when I want them. Warning: they are delicious as is – you may never get to adding the cheese and ham if you do this because you’ll be eating it right out of the container!

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