Keto Cheesy Baked Eggplant

Indulge in the creamy, cheesy goodness of Keto Cheesy Baked Eggplant, a low-carb masterpiece that’s perfect for satisfying your comfort food cravings without breaking your diet. This easy-to-make dish features tender slices of roasted eggplant, layered with a rich Parmesan and heavy cream sauce, melty mozzarella cheese, and bursts of sweetness from cherry tomatoes. Infused with aromatic Italian seasoning and finished with fresh basil, this keto-friendly recipe delivers robust flavor in every bite while staying true to a low-carb lifestyle. Ready in just 45 minutes, it’s an ideal weeknight dinner or a show-stopping side dish for any occasion. Perfect for keto enthusiasts and cheese lovers alike, this recipe promises to become a household favorite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 teaspoon Italian seasoning
• 1 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 2 cups Shredded mozzarella cheese
• 1 cup Cherry tomatoes
• 0.25 cup Fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Arrange the slices in a single layer on a large baking sheet.

Step 3

Brush both sides of the eggplant slices with olive oil using a basting brush. Sprinkle with salt, black pepper, and garlic powder.

Step 4

Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.

Step 5

While the eggplant is baking, mix the heavy cream, grated Parmesan cheese, and Italian seasoning in a small bowl until well combined.

Step 6

Remove the eggplant from the oven and reduce the temperature to 375°F (190°C).

Step 7

In a baking dish, layer half of the baked eggplant slices. Pour half of the cream and cheese mixture over the top and spread evenly.

Step 8

Sprinkle with 1 cup of shredded mozzarella cheese, followed by half a cup of halved cherry tomatoes.

Step 9

Repeat the layering process with the remaining eggplant slices, cream mixture, and mozzarella cheese.

Step 10

Top the final layer with the remaining cherry tomatoes and any extra Parmesan cheese if desired.

Step 11

Cover the baking dish with aluminum foil and bake in the oven for an additional 10 minutes.

Step 12

Uncover and bake for another 5-10 minutes, or until the cheese is bubbly and golden brown on top.

Step 13

Garnish with fresh basil leaves before serving.

Step 14

Let the dish cool for a few minutes before slicing and serving. Enjoy your Keto Cheesy Baked Eggplant!

Nutrition Facts

Serving size	(1964.6g)

Amount per serving	% Daily Value*
Calories	2712.6

Total Fat 211.1g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 480.6mg	0%
Sodium 6868.5mg	0%
Total Carbohydrate 92.0g	0%
Dietary Fiber 41.1g	0%
Total Sugars 49.3g
Protein 103.0g	0%

Vitamin D 0IU	0%
Calcium 2662.8mg	0%
Iron 5.1mg	0%
Potassium 3348.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 15.4%

Carbs: 13.7%