Description
Low Carb Eggplant Parmesan made without breadcrumbs is a rich, cheesy, keto-friendly dinner layered with roasted eggplant, marinara, and mozzarella.
Ingredients
Scale
- 3 medium eggplants, sliced lengthwise (about 18 slices, not too thin, not too thick)
- 1 teaspoon kosher salt (for drawing out moisture)
- 1–2 tablespoons olive oil, divided
- 1 1/2 to 2 cups marinara sauce (homemade or jarred)
- 16 ounces ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons ground nutmeg
- 4–6 ounces mozzarella cheese, shredded
- Fresh basil, chiffonade, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the ends off of the eggplant and slice lengthwise into even slices, not too thin and not too thick.
- Lay the slices out on paper towels and sprinkle with kosher salt. Let sit while you prepare the ricotta mixture.
- In a bowl, combine ricotta cheese, Parmesan cheese, kosher salt, black pepper, fresh parsley, and nutmeg. Mix until smooth.
- Heat the marinara sauce in a saucepan over low heat until warmed through.
- Pat the eggplant dry with paper towels. Brush both sides lightly with olive oil.
- Heat a large pan over medium heat. Working in batches, sauté the eggplant slices on both sides until tender, but not falling apart. Remove and set aside.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer eggplant slices, ricotta mixture, mozzarella, and a spoonful of marinara. Repeat layers until you have a stack using three eggplant slices.
- Finish the top with mozzarella, a light spooning of marinara sauce and a little more cheese.
- Bake for 20 minutes until heated through, and bubbling.
- Broil for 2–3 minutes at the end until the cheese is lightly browned.
- Remove from oven, garnish with fresh basil, and let rest before slicing.
- ENJOY!
Equipment
Staub 3-Piece Rectangular Baking Casserole Dishes
Buy Now →3.6 Quart Enameled Cast Iron Casserole
Buy Now →Notes
- Don’t slice eggplant too thin or it will fall apart during sautéing.
- Work in batches when cooking the eggplant to avoid overcrowding the pan.
- Heating the marinara first helps the dish bake evenly.
- Broiling at the end gives that classic golden, bubbly top.
- Letting it rest before slicing helps the layers hold together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Meal Prep
- Method: Moderate
- Cuisine: American