Keto Cheesy Baked Eggplant
Satisfy your cravings for a hearty, guilt-free comfort dish with this Keto Cheesy Baked Eggplant recipe! Perfectly roasted slices of tender eggplant are layered with a creamy Parmesan sauce, gooey mozzarella cheese, and vibrant cherry tomatoes for a burst of flavor in every bite. Seasoned with garlic powder and fragrant Italian herbs, this low-carb masterpiece is baked to golden perfection and topped with fresh basil for a final touch of elegance. Ready in just 45 minutes, this keto-friendly recipe offers an irresistible way to elevate simple ingredients into a satisfying dinner. Ideal for meal prepping or serving at your next family gathering, this cheesy baked eggplant promises a deliciously indulgent experience without compromising your dietary goals.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds. Arrange the slices in a single layer on a large baking sheet.
Brush both sides of the eggplant slices with olive oil using a basting brush. Sprinkle with salt, black pepper, and garlic powder.
Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
While the eggplant is baking, mix the heavy cream, grated Parmesan cheese, and Italian seasoning in a small bowl until well combined.
Remove the eggplant from the oven and reduce the temperature to 375°F (190°C).
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.
Sprinkle with 1 cup of shredded mozzarella cheese, followed by half a cup of halved cherry tomatoes.
Repeat the layering process with the remaining eggplant slices, cream mixture, and mozzarella cheese.
Top the final layer with the remaining cherry tomatoes and any extra Parmesan cheese if desired.
Cover the baking dish with aluminum foil and bake in the oven for an additional 10 minutes.
Uncover and bake for another 5-10 minutes, or until the cheese is bubbly and golden brown on top.
Garnish with fresh basil leaves before serving.
Let the dish cool for a few minutes before slicing and serving. Enjoy your Keto Cheesy Baked Eggplant!
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 49.3 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2663 mg | 205% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3349 mg | 71% | |
*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.
