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Keto Eggplant Parmesan

A delightful twist on the classic Italian favorite, offering rich flavors and satisfying textures without the guilt.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large eggplant sliced into 1/4-inch rounds
  • 2 cups marinara sauce preferably sugar-free
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Olive oil for drizzling

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Sharp knife
  • Oven
  • Measuring cups and spoons

Method
 

  1. Slice the eggplant into 1/4-inch rounds and sprinkle with salt.
  2. Preheat your oven to 400°F (200°C).
  3. Arrange the salted eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 20 minutes, flipping halfway through until golden brown.
  4. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
  5. Layer half of the roasted eggplant over the sauce, then sprinkle with mozzarella and Parmesan cheeses.
  6. Add another layer of marinara sauce, followed by the remaining eggplant, and top with the remaining cheeses.
  7. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden.
  8. Remove from the oven and let it sit for about 10 minutes before serving.

Notes

This dish pairs beautifully with a fresh side salad or some zoodles for extra veggies.