This keto eggplant parmesan bake is so cheesy and delicious that you won’t believe it’s healthy! I skip the breading and fry the eggplant for crispy slices.
Want more keto casserole bake recipes? Try my keto broccoli cheese and chicken casserole, healthy broccoli cheese, or my next-level cheeseburger casserole.
Why You’ll Love This Eggplant Bake
- Keto Friendly: No breadcrumbs here so that you can stay on track!
- Easy As Pie: Simple ingredients and quick steps.
- Delicious: Melted cheese and homemade sauce make it irresistible.
- So Versatile: Enjoy it as the main course or serve it alongside your favorite protein.
This eggplant parmesan can be served as a primary or side dish – it goes perfectly with Garlic Butter Chicken!
The chunky fresh tomato sauce makes this dish. If you don’t want to make your own, replace it with 1 cup of Marinara Sauce. Note that this will affect the nutritional information below.
Ingredients
For the Sauce:
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- ½ small onion, diced
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper, ground
- 12 ounces fresh tomatoes, diced
For the Eggplant:
- 2 tablespoons olive oil
- 3 eggplants, sliced thickly (about 18 slices)
- ½ teaspoon salt
- 3 ounces fresh mozzarella cheese, sliced
- 2 ounces parmesan cheese, shredded
- 2 ounces mozzarella cheese, shredded
- 1 tablespoon fresh parsley, finely chopped
Love eggplant? Try my delicious keto eggplant lasagne/moussaka.
How to Make Keto Eggplant Cheese Bake
- Preheat Oven: Preheat your oven to 180C/390F.
- Make the Sauce: In a large saucepan over high heat, add olive oil, garlic, and onion. Sauté for 3-5 minutes until the onion softens. Add tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes, then add the diced tomatoes. Reduce heat to medium, partially cover, and simmer for 15-20 minutes until the tomatoes soften into a chunky sauce. Set aside.
- Prepare Eggplant: Brush eggplant slices with olive oil and sprinkle with salt. Grill the slices on a cast-iron pan or BBQ for 2-3 minutes per side.
- Assemble: Layer 6 eggplant slices in a casserole dish. Top each with tomato sauce and a slice of fresh mozzarella. Repeat for a second layer. Add the final layer of eggplant, top with tomato sauce, and sprinkle with shredded parmesan and mozzarella cheese.
- Bake: Bake for 25 minutes or until the cheese is golden brown and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot.
Tips and Substitutions
- Sauce Substitute: If you’re short on time, substitute the homemade sauce with 1 cup of your favorite keto marinara or pizza sauce. However, this will alter the nutritional information.
- Grilling Alternatives: If you don’t have a grill pan, broil the eggplant slices in the oven or pan-fry them in a skillet.
- Cheese Variations: Feel free to experiment with different types of cheese. Provolone or fontina would also work well in this recipe.
Serving Suggestions
- Enjoy as a satisfying vegetarian main course.
- Serve as a delicious side dish alongside grilled chicken, fish, or steak.
- Pair with a fresh green salad for a complete meal.
- Top with a drizzle of balsamic glaze for an extra touch of flavor.
Nutritional Information (per serving)
- Calories: 311kcal
- Fat: 22g
- Carbohydrates: 19g
- Protein: 12g
- Fiber: 8g
- Net Carbs: 11g
Frequently Asked Questions
Can I freeze this eggplant parmesan?
Freezing eggplant parmesan is not recommended, as the eggplant tends to become watery when thawed.
Can I make this recipe ahead of time?
Yes, you can assemble the eggplant parmesan ahead of time and bake it just before serving.
Can I use a different type of cheese?
Absolutely! Feel free to swap out the mozzarella or parmesan for your favorite cheeses. Provolone, fontina, or even a sharp cheddar would all work well.
How To Store Eggplant Parmesan
You can store eggplant parmesan in the fridge for up to 4 days. It is not suitable for freezing, as the eggplant becomes quite watery.
Keto Eggplant Cheese Bake
This delicious keto eggplant and cheese bake recipe is made entirely from scratch with a chunky fresh tomato sauce and loaded with melted cheese.
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Print Pin Share EmailServings: 6 servings
Calories: 311kcal
Unit Conversion
Ingredients
Sauce Ingredients
- 4 tablespoons Olive Oil
- 4 cloves Garlic crushed
- ½ small Onion diced
- 2 tablespoons Tomato Paste
- 2 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper ground
- 12 ounces Tomatoes fresh, diced
Eggplant Ingredients
- 2 tablespoons Olive Oil
- 3 Eggplants sliced thickly (you will need 18 slices)
- ½ teaspoon Salt
- 3 ounces Fresh Mozzarella Cheese sliced
- 2 ounces Parmesan Cheese shredded
- 2 ounces Mozzarella Cheese shredded
- 1 tablespoon Fresh Parsley finely chopped
Instructions
- Preheat the oven 180C/390F.
- Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.4 tablespoons Olive Oil, 4 cloves Garlic, ½ small Onion
- Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.2 tablespoons Tomato Paste, 2 teaspoon Dried Basil, 1 teaspoon Dried Thyme, 1 teaspoon Salt, ½ teaspoon Black Pepper, 12 ounces Tomatoes
- Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce. Remove from the heat and set aside.
- Brush the slices of eggplant with oil and sprinkle with salt.2 tablespoons Olive Oil, 3 Eggplants, ½ teaspoon Salt
- Place a cast iron grill pan over medium high heat and cook the eggplant slices for 2-3 minutes on each side. This can also be done on your BBQ/grill.
- Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of the chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.3 ounces Fresh Mozzarella Cheese
- Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.2 ounces Parmesan Cheese, 2 ounces Mozzarella Cheese
- Bake for 25 minutes, until the cheese is golden brown.
- Sprinkle over the fresh parsley and serve.1 tablespoon Fresh Parsley
Notes
STORING: Store the eggplant chees bake in the fridge for up to 4 days. It is not suitable for freezing, as the eggplant becomes quite watery.
Nutrition
Serving: 100g | Calories: 311kcal | Carbohydrates: 19g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 25mg | Sodium: 932mg | Potassium: 772mg | Fiber: 8g | Sugar: 11g | Vitamin A: 906IU | Vitamin C: 16mg | Calcium: 277mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
This keto eggplant bake makes six servings. One serving is one stack that has 6g net carbs.
Want more delicious cheesy recipes? try our;
Adjust the servings above to make a larger batch of this Eggplant Parmesan recipe.
