Keto Eggplant Parmesan

Name: Keto Eggplant Parmesan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: ½ portion keto marinara sauce; 3 medium eggplant; ½ teaspoon salt; ½ teaspoon black pepper; 5 tablespoon olive oil; ½ cup grated parmesan; 1.5 cups shredded mozzarella; 4.4 oz mozzarella ball; 5 g fresh basil

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Calories
298 kcal
Course
Main Course
Cuisine
Italian

Keto Eggplant Parmesan

Raiden Walker

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We're loving this Keto Eggplant Parmesan! Made with a quick homemade tomato sauce and plenty of gooey cheese, it is a great family friendly dinner.

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Ingredients

Servings

½ portion keto marinara sauce
3 medium eggplant sliced lengthways ½ cm thick (700g / 1.5 pounds) - yields 24 slices, 6 per layer
½ teaspoon salt
½ teaspoon black pepper
5 tablespoon olive oil
½ cup grated parmesan 55g
1.5 cups shredded mozzarella 170g
4.4 oz mozzarella ball 125g, drained (buffalo or cow). Option to use more shredded mozzarella instead
5 g fresh basil Handful

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Instructions

Trim the eggplant and slice lengthways (3 - 5 mm thick). Place in a bowl and sprinkle with ½ teaspoon salt and allow to rest.
Make tomato sauce whilst the eggplant rest.
Rinse the eggplant to remove the salt and pat dry on kitchen paper.
Brush the eggplant on both sides generously with 5 tablespoon of olive oil. Heat a non stick pan and fry for about 1 - 2 minutes per side on a medium heat, or until golden. It’s best to do this in batches so as not to overcrowd the eggplant, about 5 slices per frying pan.
Preheat oven to 180C /350 F electric or 160C / 320F fan.
Spread a little marinara over the bottom of the casserole dish. Layer ⅓ of the eggplant on top. Top with ⅓ of the sauce, ⅓ of the black pepper and ⅓ of each of the cheeses. Repeat until all ingredients are used up.
Bake in the oven for 35 - 40 minutes until the cheese is melted and golden on top. Sprinkle with fresh basil leaves to serve.

Notes

5 net carbs per serving. Makes 6 servings.
I'm using my keto pizza sauce as the marinara here. I recommend to make the full recipe and use half the amount in this recipe. Freeze the other half for later and use on pizza or as a tomato sauce for zoodles. The nutrition is calculated for ½ batch of pizza sauce.
The recipe tastes just as good if you use the entire portion of marinara sauce. However, as tomatoes are fairly high in sugars, this will increase the net carbs to 12.5g per portion.