Keto Eggplant Parmesan - 5 Ingredients!
Looking for a vegetarian keto dinner that won't break the carb budget? This 5 ingredient keto eggplant parmesan is packed with my favorite low carb marinara sauce and ooey gooey cheese!
Prep Time35 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 20 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: gluten free, recipe for keto eggplant parmesan
Servings: 6
Calories: 196
- 2 Eggplant - cut into ½ inch slices
- 2 Cups Marinara
- 1 Cup Shredded Parmesan Cheese
- 1 Cup Shredded Mozzarella Cheese
- italian seasoning
Lay slices of eggplant on a sheet tray lined with paper towels. Season both sides generously with salt. Let sit for about 30 minutes to pull out moisture and bitterness. Pat dry with paper towel.
Heat a large skillet over medium heat and spray with cooking spray. Sear the eggplant slices in the hot skillet for a few minutes on each side. Remove from the skillet and set aside.
Preheat the oven to 400F. Spray the inside of a deep casserole dish with cooking spray.
Add ½ cup marinara to the bottom of your dish, spreading evenly around the bottom. Add your eggplant to the bottom in a single layer, then add ½ cup marinara sauce, ½ cup parmesan, and a sprinkle of Italian Seasoning over the top. Repeat this process 1 more time. For the final layer: eggplant, ½ cup marinara, all of the mozzarella, and a sprinkle of Italian seasoning.
Place into preheated oven and cook for 30 minutes. Serve.
- Do not skip the step of salting the eggplant slices to remove moisture and bitterness
- Also, do not skip the step of searing the eggplant slices! This made all the difference!
- Serve alongside a nice piece of chicken or steak. I recommend my Air Fryer Chicken thighs or Steak in the air fryer
- If you have leftover eggplant, dice it up and roast it in the oven!
Calories: 196 | Carbohydrates: 10g | Protein: 11g | Fat: 13g | Fiber: 3g