Keto Eggplant Parmesan

This Keto Eggplant Parmesan is a comforting, cheesy delight that is perfect for a low-carb lifestyle. It features thinly sliced eggplant, layered with savory marinara sauce, and smothered in melted mozzarella and Parmesan cheeses, baked to golden perfection without the traditional breading.

Course Dinner

Cuisine Italian

Keyword Gluten-Free Parmesan Eggplant, Keto Dinner, Keto Eggplant Parmesan, Low-Carb Eggplant Parmesan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 380kcal

Equipment

Cutting board
Knife
Baking sheets
Paper towels
Frying pan
Pastry brush
Baking dish

Ingredients

2 medium eggplants (approx. 900g or 2 lbs)
2 cups marinara sauce (sugar-free, approximately 480g or 17 oz)
2 cups shredded mozzarella cheese (approximately 226g or 8 oz)
1 cup grated Parmesan cheese (approximately 100g or 3.5 oz)
¼ cup olive oil (60ml)
2 cloves garlic minced
1 tbsp Italian seasoning
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4 inch thick rounds. Lay the slices out and sprinkle them with salt to help release moisture. Let them sit for about 10 minutes, then pat dry with paper towels.
In a pan over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute. Brush each eggplant slice with the garlic-infused olive oil on both sides and place them on a baking sheet. Sprinkle with Italian seasoning.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are soft and slightly browned.
In a baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by more sauce, then sprinkle with a layer of mozzarella and Parmesan cheese.
Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
Bake in the oven for about 25 minutes or until the cheese is bubbly and golden brown on top.
Allow the Keto Eggplant Parmesan to cool for 5 minutes before slicing and serving.

Notes

For a richer flavor, consider roasting the garlic before mincing and adding it to the olive oil.

To ensure this dish remains keto-friendly, use a marinara sauce that is sugar-free and has no added sugars.

If you have leftovers, store them in an airtight container in the refrigerator. They will keep for up to 3 days.

You can also prepare this dish in advance and refrigerate it before the final baking step. Just add an additional 10-15 minutes to the baking time if baking from cold.

Nutrition