Low Carb Eggplant Parmigiana
Indulge in the comforting flavors of Italian cuisine with this Low Carb Eggplant Parmigiana, a lighter twist on the classic dish that’s perfect for health-conscious food lovers. This baked version swaps breading for richly seasoned roasted eggplant slices, layered with a robust low-sugar marinara sauce, creamy mozzarella, fragrant fresh basil, and a sprinkle of nutty Parmesan cheese. Ready in just an hour, this guilt-free, gluten-free delight delivers all the cheesy, saucy goodness you crave while keeping things low-carb and keto-friendly. Serve it as a hearty main dish or an irresistible side, and watch it become the star of your dinner table.
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Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups low-sugar marinara sauce
- 10 leaves fresh basil leaves
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the eggplants and slice them into 1/4-inch thick rounds.
Step 3
Lay the eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle them with salt, black pepper, garlic powder, and dried oregano.
Step 4
Place the eggplant slices in the preheated oven and roast for 20 minutes until they are softened and golden brown, flipping halfway through.
Step 5
While the eggplant slices are roasting, prepare a baking dish (9x13 inches) by spreading 1/2 cup of marinara sauce on the bottom.
Step 6
Once the eggplants are done, layer half of them over the marinara sauce in the baking dish.
Step 7
Top the eggplant layer with 1 cup of shredded mozzarella cheese and half of the fresh basil leaves.
Step 8
Pour another 1 cup of marinara sauce over the cheese and basil layer, spreading it evenly.
Step 9
Layer the remaining roasted eggplant slices over the sauce.
Step 10
Finish with the remaining 1 cup of shredded mozzarella cheese, remaining basil leaves, and 1/2 cup of grated Parmesan cheese.
Step 11
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Step 12
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
Step 13
Allow the Eggplant Parmigiana to rest for 5 minutes before serving.
Step 14
Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
| Serving size | (1399.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1693.3 |
| Total Fat 111.2g | 0% |
| Saturated Fat 44.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 200.6mg | 0% |
| Sodium 6112.5mg | 0% |
| Total Carbohydrate 85.1g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 29.2g | |
| Protein 87.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2225.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2966.1mg | 0% |
Source of Calories