Keto Eggplant Parmesan Recipe – Easy Low Carb Vegetarian

Keto Eggplant Parmesan - easy keto vegetarian recipe
Keto Eggplant Parmesan

This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. It’s a delicious low carb vegetarian meal!

Our Low Carb Eggplant Parmesan can be served up as a main or side dish – it goes perfectly with Keto Garlic Butter Chicken!

The chunky fresh tomato sauce really makes this dish, if you don’t want to make your own you can replace it with 1 cup of Keto Marinara Sauce. Note that this will affect the nutritional information below.

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This Keto Eggplant Parmesan recipe makes 6 serves. 1 serving is one stack which has 6g net carbs.

Store leftover Low Carb Eggplant Parmesan in the fridge for up to 4 days. It is not suitable for freezing, as the eggplant becomes quite watery.

Keto Eggplant Parmesan Ingredients

Keto Eggplant Parmesan Ingredients - easy low carb vegetarian recipe
Keto Eggplant Parmesan Ingredients
  • Sauce Ingredients
  • 4 tablespoons of Olive Oil
  • 4 cloves of Garlic, crushed
  • ½ small Onion, diced
  • 2 tablespoons of Tomato Paste
  • 2 teaspoon of Dried Basil
  • 1 teaspoon of Dried Thyme
  • 1 teaspoon of Salt
  • ½ teaspoon of Black Pepper, ground
  • 12 ounces of Tomatoes, fresh, diced
  • Eggplant Ingredients
  • 2 tablespoons of Olive Oil
  • 3 Eggplants, sliced thickly (you will need 18 slices)
  • ½ teaspoon of Salt
  • 3 ounces of Fresh Mozzarella Cheese, sliced
  • 2 ounces of Parmesan Cheese, shredded
  • 2 ounces of Mozzarella Cheese, shredded
  • 1 tablespoon of Fresh Parsley, finely chopped

How to Make Keto Eggplant Parmesan

How to make Keto Eggplant Parmesan - easy low carb vegetarian recipe
How to make Keto Eggplant Parmesan
  1. Preheat the oven 180C/390F.
  2. Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.
  3. Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
  4. Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce.
  5. Remove from the heat and set aside.
  6. Brush the slices of eggplant with oil and sprinkle with salt.
  7. 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.
  8. 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.
  9. Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
  10. Bake for 25 minutes, until the cheese is golden brown.
  11. Sprinkle over the fresh parsley and serve.
Keto Eggplant Parmesan - easy keto vegetarian recipe

Keto Eggplant Parmesan Recipe - Easy Low Carb Vegetarian

This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. It’s a delicious vegetarian meal!
5 from 4 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour
0 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 313kcal
Author: Gerri

Ingredients

Sauce Ingredients

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.
  • Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced 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.
  • 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.
  • Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
  • Bake for 25 minutes, until the cheese is golden brown.
  • Sprinkle over the fresh parsley and serve.

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 932mg | Potassium: 776mg | Fiber: 8g | Sugar: 11g | Vitamin A: 947IU | Vitamin C: 17mg | Calcium: 277mg | Iron: 2mg
Low Carb Eggplant Parmesan - easy keto vegetarian recipe
Low Carb Eggplant Parmesan

Want more delicious cheesy keto recipes, try our;

To make a larger batch of this Keto Eggplant Parmesan recipe adjust the servings above.

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