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!
Servings: 6
Calories: 196
Ingredients
- 2 Eggplant - cut into ½ inch slices
- 2 Cups Marinara
- 1 Cup Shredded Parmesan Cheese
- 1 Cup Shredded Mozzarella Cheese
- italian seasoning
Instructions
- 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.
Notes
- 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!
Nutrition
Calories: 196 | Carbohydrates: 10g | Protein: 11g | Fat: 13g | Fiber: 3g