Keto Baked Eggplant Parmesan Recipe

Craving comfort food but sticking to your keto goals? Look no further! This Keto Baked Eggplant Parmesan recipe delivers all the cheesy, saucy goodness you expect, without the carb overload. We’re skipping the breading and focusing on flavor, letting the eggplant shine.

Why This Keto Eggplant Parmesan Works:

Traditional eggplant parmesan is loaded with carbs from breading. This version uses thinly sliced eggplant, brushed with olive oil and roasted until tender. This process removes excess moisture and allows the eggplant to caramelize, creating a rich, delicious base for the sauce and cheese.

Ingredients:

• 1 large eggplant, sliced thinly
• 1/4 cup olive oil
• 1 (24-ounce) jar marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
2. Lay eggplant slices on baking sheets lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
3. Bake for 15-20 minutes, or until softened and lightly browned, flipping halfway through.
4. In a bowl, combine ricotta cheese, Parmesan cheese, oregano, garlic powder, salt, and pepper.
5. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish.
6. Layer eggplant slices, followed by a generous dollop of ricotta mixture and a sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of mozzarella.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is heated through.
8. Let stand for a few minutes before serving.

Tips and Variations:

For extra flavor, sprinkle a little grated Pecorino Romano cheese on top before baking. You can also add a layer of cooked ground beef or sausage between the eggplant slices for a heartier meal. Make sure your marinara sauce is sugar-free to keep it keto-friendly. Store leftover eggplant parmesan in the refrigerator for up to 3 days.

Enjoy this delicious and easy Keto Baked Eggplant Parmesan! It’s a perfect weeknight meal that’s both satisfying and healthy.

Keywords: Keto Eggplant Parmesan, Low Carb Recipe, Baked Eggplant, Keto Dinner, Easy Keto Recipe, Italian Keto Food.

Ingredients:
1 large eggplant, sliced thinly, 1/4 cup olive oil, 1 (24-ounce) jar marinara sauce (sugar-free), 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, Salt and pepper to taste

Tags:
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