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Low-Carb Eggplant Parmesan

I have a breaded version of Keto Eggplant Parmesan, but this light version has no breading at all. Easier to make, the eggplant flavor really shines!.

Serves 6.

Ingredients:

  • 1 large standard eggplant
  • 2 Tbsp olive oil
  • 3 c marinara sauce
  • 8 oz shredded Mozzarella cheese
  • 3 oz grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel the eggplant in vertical stripes. Cut crosswise in third-inch slices.
  3. Place eggplant slices on large baking sheet(s) in a single layer. Brush tops and bottoms with the olive oil.
  4. Bake the eggplant slices for 10 minutes, or until tender but firm. Remove from oven, but leave oven on.
  5. Spread a cup of marinara sauce in the bottom of an 11 x 7 x 2 inch baking dish or similar.
  6. Add half of the eggplant slices in an even layer.
  7. Add half of the Mozzarella.
  8. Sprinkle half of the Parmesan on top.
  9. Add another cup of sauce and the remaining eggplant.
  10. Pour over the rest of the sauce and sprinkle with the remaining, Mozzarella and Parmesan cheese.
  11. Bake at 400 degrees F for 20 minutes. Serve hot or warm with a green salad.

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