Low Carb Herb and Cheese Baked Eggplant
Indulge in the savory, cheesy goodness of Low Carb Herb and Cheese Baked Eggplant, a wholesome recipe that's perfect for a quick and delicious dinner or snack. Featuring tender rounds of golden-baked eggplant brushed with olive oil and infused with an aromatic blend of garlic, oregano, and basil, this dish is a low-carb delight bursting with rich, Italian-inspired flavors. Topped with a generous layer of bubbling mozzarella and nutty parmesan, and finished with fresh basil for an extra touch of freshness, this recipe is as visually appealing as it is satisfying. With only 15 minutes of prep time and simple ingredients, it’s an easy, keto-friendly option for weeknight meals or entertaining guests. Serve as a side dish, appetizer, or even a main course to impress your family and friends with its irresistible flavor and effortless elegance!
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Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh basil leaves
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds and place them on a large baking sheet lined with parchment paper.
Step 3
Sprinkle the eggplant slices with salt on both sides and let them sit for about 10 minutes to draw out moisture.
Step 4
Pat the eggplant slices dry with a paper towel to remove excess water.
Step 5
Brush both sides of the eggplant slices with olive oil.
Step 6
In a small bowl, combine garlic powder, dried oregano, dried basil, red pepper flakes, and black pepper. Mix well.
Step 7
Sprinkle the herb mixture evenly over the oiled eggplant slices.
Step 8
Bake the eggplant in the preheated oven for 20 minutes, turning them once halfway through, until they are golden brown and tender.
Step 9
Remove the eggplant from the oven and top each slice with a spoonful of grated parmesan and shredded mozzarella cheese.
Step 10
Return the eggplant to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Step 11
Garnish with fresh basil leaves before serving warm.
Nutrition Facts
| Serving size | (1113.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1044.1 |
| Total Fat 66.3g | 0% |
| Saturated Fat 26.9g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 120.3mg | 0% |
| Sodium 4973.5mg | 0% |
| Total Carbohydrate 66.3g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 34.8g | |
| Protein 55.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1376.8mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 2345.8mg | 0% |
Source of Calories